Overview
- Prep & Cook Time: 25-35 min.
- Difficulty Level: Easy*
- Spice Level: Medium**
- Servings: 2
You Will Need
Ingredients
- 1 Poblano Pepper
- 1 Red Onion
- 4 oz. Grape Tomatoes
- 1 Lime
- 1 Red Bell Pepper
- 1 Yellow Squash
- 10 oz. Ground Beef
- 1½ Tbsp. Chile and Cumin Rub
- 2 oz. Shredded Chihuahua Cheese
- 1 oz. Sour Cream
- Olive Oil
- Salt
- Pepper
Recipe Steps
Before You Cook
- Thoroughly rinse produce and pat dry
- Ingredient(s) used more than once: poblano pepper, red onion
Step 1 - Prepare the Ingredients
Quarter tomatoes. Stem poblano pepper, seed, and remove ribs. Cut half into thin strips and cut other half into a fine dice. Retain seeds for more spice. Halve and peel onion. Slice half the onion into thin strips and cut other half into a fine dice. Halve lime and juice. Stem, seed, remove ribs, and slice red bell pepper into thin strips. Trim yellow squash ends, quarter lengthwise, and cut into ¼" slices.
Step 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.
Step 3 - Brown the Ground Beef
Place a large non-stick pan over medium-high heat. Add ground beef to hot pan. Cook, breaking up meat, until no pink remains, 3-5 minutes. Transfer ground beef to a plate. Wipe pan clean and reserve.
Step 4 - Cook the Vegetables
Return pan used to cook meat to medium-high heat and add 1 tsp. olive oil. Add red bell pepper, onion slices, and poblano slices and cook undisturbed until lightly browned, 3-4 minutes. Add yellow squash and stir occasionally until tender, 3-4 minutes.
Step 5 - Finish the Skillet
Stir in ground beef, seasoning rub, ¼ tsp. salt, and a pinch of pepper to pan with vegetables. 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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