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

Cook Mode

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
Sugar Alcohol:	0 g
Calculated per serving.