All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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 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. 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.
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. 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 and stir occasionally until tender, 3-4 minutes.
Finish the Skillet
Add ground beef, chile and cumin rub, ¼ tsp. salt, and a pinch of pepper to 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!
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