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Ground beef, tomatoes, bell peppers, and zucchini all mixed together in a skillet with seasonings.

Healthy One-Pan Mexican Skillet

Easy one-pan dinner that is healthy at the same time. This is a crowd pleaser and is packed with vegetables. Serve over white rice and plenty of avocado!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey
  • 2 bell peppers diced
  • 1 white onion diced
  • 1 jalapeno diced
  • 8 oz baby portabello mushrooms chopped
  • 4 cloves garlic minced
  • 2 large zucchinis chopped into quarters
  • 1 14 oz can fire-roasted tomatoes with it's juice
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can of corn drained and rinsed
  • 2 tsp taco seasoning
  • 1 tbsp cumin divided
  • 2 cups shredded colby jack cheese
  • salt and pepper to taste

Method
 

  1. Let's start with prep! Before getting started, make sure to chop all of your veggies, shred your cheese, and drain and rinse the beans and corn. Having everything ready to go helps create a calmer environment once you start cooking.
  2. Next, let's brown the ground beef. In a skillet over medium-high heat, drizzle skillet with avocado oil, about a tablespoon. Add in the ground beef and cook for 6-8 minutes until cooked through. Season with salt and pepper. Remove cooked beef and set aside.
  3. To the same skillet, add in the bell peppers, onion, garlic, jalapeño, and mushrooms. Sauté the veggies for 6-8 minutes, stirring occasionally. I seasoned with cajun seasoning and pepper. You also want to add 1 tsp of cumin onto the veggies.
  4. Next, add back in the cooked beef to the skillet. Add in the black beans, corn, fire-roasted tomatoes with it's liquid, zucchini, taco seasoning, and the rest of the cumin. I sprinkled some onion and garlic powder at this point too just for fun.
  5. Cover and cook on low for 10 minutes. After 10 minutes stir and taste. Adjust any seasonings as needed. Add in the shredded cheese and let cook uncovered for another 5 or so minutes. may be some liquid coming out from the zucchini at this point. You can leave it and it creates a nice broth onto the rice, or you can keep cooking for a few minutes uncovered to cook off the liquid. See recipes notes for turning this into a burrito!
  6. Serve up! To serve, spoon the mixture over white rice. Top with sour cream, avocado, fresh cilantro, and hot sauce. Enjoy!

Notes

**How to make this into a burrito**
Cook the excess liquid off for a few minutes, by cooking over medium heat without the lid. To a large flour tortilla, add a small layer of white rice. Top with meat and veggie mixture. Add extra cheese, and sour cream on top. Wrap up and enjoy. You can also toast the burrito in a skillet on each side if you love that toasted flavor like me. Enjoy!