Meal Kit

Acapulco Fajita Beef Skillet

with pico de gallo

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

We all have those nights where we don't want our dinner fussy; we just want our dinner tasty. This skillet is all about bringing ample flavor without you having to spend hours slaving over a hot stove. A feisty pico de gallo with fresh tomatoes and poblano pepper tops a meaty mix of bell pepper, more poblano, seasoned beef, and melty cheese. Fancy doesn't equal flavor, but this meal surely does.

In Your Box (serves 2)

  • 10 oz. Ground Beef
  • 1 Yellow Squash
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 4 oz. Grape Tomatoes
  • 1 Poblano Pepper
  • 1 Lime
  • Info
    2 oz. Shredded Chihuahua Cheese
  • Info
    1 oz. Sour Cream
  • 1½ Tbsp. Chile and Cumin Rub

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Halve tomatoes.

    Stem poblano pepper, seed, and remove ribs. Cut half into thin strips and cut other half into a fine dice. Retain seeds for more spice. Wash hands and cutting board after prepping. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot.

    Halve and peel onion. Slice half into thin strips and cut other half into a fine dice.

    Halve lime and juice.

    Stem, seed, remove ribs, and slice red bell pepper into thin strips.

    Trim yellow squash ends, quarter lengthwise, and cut into 1/4" slices.

  2. 2

    Make the Pico de Gallo

    In a mixing bowl, thoroughly combine tomatoes, finely diced poblano (to taste), finely diced onion (to taste), lime juice, 1/4 tsp. salt, and a pinch of pepper. Set aside.

  3. 3

    Brown the Ground Beef

    Place a large non-stick pan over medium-high heat.

    Add ground beef to hot pan. Stir occasionally, breaking up meat, until no pink remains, 4-6 minutes.

    Transfer ground beef to a plate.

    Wipe pan clean and reserve.

  4. 4

    Cook the Vegetables

    Return pan used to cook meat to medium-high heat and add 1 tsp. olive oil.

    Add red bell pepper, onion slices, and poblano slices to hot pan and cook undisturbed until lightly browned, 3-4 minutes.

    Add yellow squash and stir occasionally until tender, 3-4 minutes.

  5. 5

    Finish the Skillet

    Stir in ground beef, chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper to pan.

    Top with cheese. Remove from burner.

    Plate dish as pictured on front of card, garnishing with pico de gallo and sour cream. Bon appétit!

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