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.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
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 ¼" slices.
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.
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.
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.
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!
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