Meal Kit

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
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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 working 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
  • 4 tsp. Chile and Cumin Rub
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1 oz. Sour Cream

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)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and slice red bell pepper into thin strips. Trim yellow squash ends, quarter lengthwise, and cut into ¼" 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.

  2. 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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish the Skillet

    Add ground beef, seasoning rub, ¼ 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!

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