Acapulco Fajita Beef Skillet

with pico de gallo

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

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)

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

  • Calories
    581
  • Carbohydrates
    29g
  • Fat
    35g
  • Protein
    39g
  • Sodium
    1398mg
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    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. 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 ¼" slices.

  • Step 2 - Make the Pico de Gallo
    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, ¼ tsp. salt, and a pinch of pepper. Set aside.

  • Step 3 - Brown the Ground Beef
    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.

  • Step 4 - Cook the Vegetables
    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.

  • Step 5 - Finish the Skillet
    5

    Finish the Skillet

    Stir in ground beef, chile and cumin rub, ¼ 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!