Meal Kit
Acapulco Fajita Beef Skillet
with pico de gallo
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
We all have those nights where we don't want our dinner fussy; we just want our dinner tasty. This skillet is all about bringing ample flavor without you having to spend hours slaving over a hot stove. A feisty pico de gallo with fresh tomatoes and poblano pepper tops a meaty mix of bell pepper, more poblano, seasoned beef, and melty cheese. Fancy doesn't equal flavor, but this meal surely does.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 1 Yellow Squash
- 1 Onion
- 1 Red Bell Pepper
- 4 oz. Grape Tomatoes
- 1 Poblano Pepper
- 1 Lime
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2 oz. Shredded Chihuahua Cheese
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1 oz. Sour Cream
- 1½ Tbsp. Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) jOQbln3A
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Calories550
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Carbohydrates27g
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Net Carbs19g
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Fat33g
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Protein38g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Halve 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. Wash hands and cutting board after prepping. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot.Halve and peel onion. Slice half 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 1/4" slices. -
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, 1/4 tsp. salt, and a pinch of pepper. Set aside.
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3 Brown the Ground Beef
Place a large non-stick pan over medium-high heat.
Add ground beef to hot pan. Stir occasionally, breaking up meat, until no pink remains, 4-6 minutes.Transfer ground beef to a plate.Wipe pan clean and reserve. -
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 to hot pan and cook undisturbed until lightly browned, 3-4 minutes.Add yellow squash and stir occasionally until tender, 3-4 minutes. -
5 Finish the Skillet
Stir in ground beef, chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper to pan.
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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