One Pan Mexican Beef Sauté (Edit recipe)

Paleoish

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Veggie packed mexican beef skillet that comes together in no time!

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

2 lb Ground Beef, I used grass-fed
8 oz White Mushrooms, thinly sliced
1 Zucchini, large, cut in half lengthwise then sliced into half moon pieces
1 Green Bell Peppers, sliced
1/2 Vidalia Onion, small, sliced
1 cup Salsa, of your choice (I used a medium heat one)
Garlic Powder
Salt and Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat up a 12 inch pan on medium-high heat. Once hot, add in a drizzle of avocado oil then add in the onion and green pepper. Season with a nice sprinkle of Salt and Pepper and cook for 7-9 minutes tossing often. Remove from pan once cooked.
Add in another drizzle of oil and throw in the ground beef and brown. Add in 1 tsp of salt and a nice sprinkle of pepper. Remove from pan once browned and remove the fat in the pan leaving about a tbsp in the pan.
Add in the zucchini and mushrooms and season with a sprinkle of garlic powder, salt, and pepper. Sauté for 5-7 minutes.
Now add the beef, onion, and pepper back to the pan and give it a nice toss. Add in the salsa and mix up. Reduce heat to a simmer and let the flavors come together for a few minutes then enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	575
Fat:	32 g
Carbohydrates:	6 g
Protein:	64 g
Cholesterol:	200 g
Sodium:	230 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.