Meal Kit
Acapulco-Style Fajita Beef Skillet
with pico de gallo
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
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)
- 10 oz. Ground Beef
- 1 Yellow Squash
- 1 Red Onion
- 1 Red Bell Pepper
- 1 Roma Tomato
- 1 Poblano Pepper
- 1 Lime
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2 oz. Shredded Mozzarella
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1 oz. Sour Cream
- 1 Tbsp. 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.
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Nutrition (per serving) gqR1KQPE
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Calories560
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Carbohydrates29g
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Net Carbs22g
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Fat33g
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Protein38g
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Sodium1410mg
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
Customize It Instructions
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If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, working in batches, if necessary.
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If using ground pork, follow same instructions as ground beef in Step 3, breaking up until pork reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, follow same instructions as ground beef in Step 3, breaking up until burger is heated through, 4-6 minutes.
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If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as ground beef in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Stem, seed, remove ribs, and slice bell pepper into thin strips.
Trim squash ends, quarter lengthwise, and cut into 1/4" slices.Core tomato and cut into 1/2" dice.Halve lime and juice.Halve and peel onion. Slice one half into thin strips and finely dice other half.Stem poblano, seed, and remove ribs. Cut one half into thin strips and finely dice other half. 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 Make the Pico de Gallo
In a mixing bowl, thoroughly combine tomatoes, diced poblanos (to taste), diced onions (to taste), lime juice, 1/4 tsp. salt, and a pinch of pepper. Set aside.
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3 Cook the Ground Beef
Place a large non-stick pan over medium-high heat.
Add ground beef to hot, dry 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 Cook the Vegetables
Add 1 tsp. olive oil, bell peppers, sliced onion, and sliced poblano to hot pan. Cook undisturbed until lightly browned, 3-4 minutes.
Add squash. Stir occasionally until tender, 3-4 minutes. -
5 Finish the Skillet
Add ground beef, chile and cumin 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!
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