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.
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.
Halve and peel onion. Slice half the onion into thin strips and cut other half into a fine dice.
Halve lime and juice.
Stem, seed, and slice red bell pepper into thin strips.
Trim yellow squash ends, quarter lengthwise, and cut into ¼" slices.
Make the Pico de Gallo
In a mixing bowl, thoroughly combine tomatoes, finely diced poblano (to taste), finely diced onion (to taste) (reserve slices of both for vegetables), lime juice, ¼ tsp. salt, and a pinch of pepper. Set aside.
Brown the Meat
Place a large non-stick pan over medium-high heat.
Add ground beef to hot pan. Cook, breaking up meat, until no pink remains, 8-10 minutes.
Transfer meat to a plate. Wipe pan clean and reserve.
Cook the Vegetables
Return pan used to cook meat to medium-high heat and add 2 tsp. olive oil.
Add red bell pepper, onion slices, and poblano slices and cook undisturbed until lightly browned, 3-4 minutes.
Add in yellow squash and stir occasionally until tender, 3-4 minutes.
Finish the Skillet
Stir in beef and seasoning rub to pan with vegetables and add a pinch of salt and pepper.
Stir, and cover with cheese. Remove from burner.
Plate dish as pictured on front of card, garnishing with pico de gallo and sour cream. Bon appétit!