Whole30 Taco Skillet

This recipe was “photo inspired” 😊 I love looking at pictures of food! Thank you Yummly for this vision!

This was easy, super tasty, and - enough for leftovers, yay! About the ingredients . . . use organic ground beef if you can, this is a lot of meat and the good fats are so much better for you!! I used mini bell peppers, just for fun, maybe a little more time cutting up, but I think a bit sweeter! I included roasted green anaheim peppers from my summer garden that had been frozen, what a great item to have tucked away in the freezer for meals like this! Here’s the link if you want to try your hand at roasting your own peppers - ROASTED ANAHEIM PEPPERS.

INGREDIENTS -

2 pounds ground beef
2 Tbsp olive or avocado oil
1 cup red, orange, or yellow bell peppers, chopped
1 cup sweet onion, chopped
1 small zucchini, chopped, about 1 1/2-2 cups
1 can diced tomatoes, 13 oz
1 small can roasted green chilis
2 Tbsp chili powder
1 Tbsp cumin
1 1/2 tsp garlic, fresh or granulated
1 tsp each salt & pepper
Salad greens or taco shells
For toppings - olives, avocado, salsa, cilantro, cheese, or your favorite!

Use a large skillet or dutch oven, cast iron is perfect for this! Heat skillet to medium high and add 2 tablespoons of olive or avocado oil. Add the onion, and if you are using fresh garlic, add minced garlic now also. Cook and stir for about 3-4 minutes, releasing the flavors. Stir in the sweet bell peppers and cook for 2 minutes. Add the ground beef and stir to combine, breaking it apart into smaller pieces. Sprinkle the seasonings on top - chili powder, cumin, salt, pepper, and if you did not use fresh garlic, include the garlic at this time. Cook for about ten minutes, stirring occasionally, until the beef is done. Depending on the fat content of your beef, you may choose to scoop out a little of the fat at this point. Mine was perfect as is! Add in the zucchini, tomatoes, and green chilies and continue to simmer for another 5 minutes.