Meal Kit
Acapulco Fajita Beef Skillet
with pico de gallo
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
-
Under %{max_calories} caloriesUnder 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
-
-
- 4 tsp. 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) pOJ5gLqy
-
Calories570
-
Carbohydrates31g
-
Net Carbs23g
-
Fat33g
-
Protein38g
-
Sodium1590mg
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
-
Prepare the Ingredients
Stem, seed, remove ribs, and slice red bell pepper into thin strips.
Trim yellow squash ends, quarter lengthwise, and cut into 1/4" slices.Halve tomatoes.Halve lime and juice.Halve and peel onion. Slice half into thin strips and cut other half into a fine dice.Stem poblano pepper, seed, and remove ribs. Cut half into thin strips and cut other half into a fine dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
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.
-
Cook 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 and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Transfer ground beef to a plate. Keep pan over medium-high heat. -
Cook the Vegetables
Add 1 tsp. olive oil, red bell pepper, onion slices, and poblano slices to hot pan and cook undisturbed until lightly browned, 3-4 minutes.
Add yellow squash. Stir occasionally until tender, 3-4 minutes. -
Finish the Skillet
Add ground beef, seasoning rub, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir until completely combined.
Top with cheese. Remove from burner.Plate dish as pictured on front of card, garnishing with pico de gallo and sour cream. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.