Taco Skillet

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 cup diced onion (120 grams)

1 pound lean ground beef (I used 90/10)

2 cup diced bell peppers (240 grams)

1 can (14.5 ounces) fire-roasted diced tomatoes with green chiles, liquid somewhat drained

1 tablespoon tomato paste

1 1/2 tablespoons taco seasoning

1 can (15 ounces) black beans, drained and rinsed

1 tablespoon lime juice

1 1/2 cups shredded cheddar cheese (3 ounces)

salt and pepper, to taste

for topping - tortilla chips, shredded lettuce, diced tomatoes, diced avocado, sour cream/greek yogurt, cilantro...

Directions

Brown your meat. Heat a large nonstick pan over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions and salt and pepper and sauté for 3-4 minutes. Next, add beef, salt, and pepper, and break it up with the back of a spoon or meat chopper. Saute for 2-3 minutes. Add in diced peppers, mix to combine, and cook until meat is mostly browned (about another 3-4 minutes).

Bring it all together. Add in the fire-roasted tomatoes, tomato paste, taco seasoning, and some salt and pepper and mix to combine, making sure to break up the tomato paste. It should be saucy. Then add your black beans and mix to combine. Let warm through, about 2-3 minutes. Next, add your lime juice and stir to combine. Finally, sprinkle with shredded cheese to cover the beef mixture and let melt, for about 1-2 minutes. If needed, you can cover the pan with a lid.

Top with toppings. Top with shredded lettuce, diced tomatoes, diced avocado, sour cream/greek yogurt, and cilantro if desired.

Enjoy!

Nutrition

• Serving Size: 1 serving (1/4 of recipe
• Calories: 463 kcal
• Total Fat: 22.7 g
• Saturated Fat: 9.1 g
• Unsaturated Fat: 10.8 g
• Cholesterol: 95 mg
• Sodium: 347 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 10 g
• Total Sugars: 7 g
• Protein: 30.1 g