Tex-Mex Beef and Veggie Skillet
Tex-Mex Beef and Veggie Skillet has always been a favorite in my kitchen. I remember the first time I made this dish; it was a busy weeknight, and I needed something quick and satisfying. I had some ground beef and a bunch of fresh veggies on hand, so I decided to throw them all together in a skillet. The Tex-Mex Beef and Veggie Skillet turned out to be a hit with my family, and since then, it’s become a go-to recipe for us. The combination of seasoned beef, vibrant veggies, and melted cheese is simply irresistible.
Bursting with Flavor
One of the best things about the Tex-Mex Beef and Veggie Skillet is how easy it is to customize. I like to start by browning the ground beef in a large pan, making sure it gets nice and crispy. The homemade taco seasoning blend, with its mix of chili powder, onion powder, and garlic powder, adds just the right amount of spice. As the beef cooks, the kitchen fills with the mouth-watering aroma of Tex-Mex flavors. It’s hard not to sneak a taste before the dish is done!
Adding Veggies and Quinoa
After the beef is browned and seasoned, I add in a variety of colorful veggies. Frozen corn, Rotel tomatoes, and black beans are my staples, but you can easily switch things up with whatever you have on hand. The veggies bring a burst of freshness and color to the skillet. I then fold in some cooked quinoa, which not only makes the dish heartier but also adds a nice texture. The quinoa soaks up all the delicious flavors, making each bite a delight.
Finishing Touches
To finish off the Tex-Mex Beef and Veggie Skillet, I sprinkle a generous amount of shredded Monterey Jack cheese on top. As the cheese melts, it creates a gooey, creamy layer that ties everything together. A final sprinkle of chopped scallions adds a fresh, crunchy element. When I serve this dish, I love to garnish it with a few extra scallions and maybe a squeeze of lime juice. The result is a warm, comforting meal that’s perfect for any night of the week.
Table of Contents
Chef’s Notes- Tex-Mex Beef and Veggie Skillet
- Chopping Veggies Ahead: Chop your scallions and prepare other veggies in advance to save time during cooking.
- Draining and Rinsing: Ensure canned ingredients like beans and tomatoes are well-drained to avoid excess liquid in the skillet.
- Leftover Quinoa: Using leftover cooked quinoa helps to make this dish even quicker. You can also substitute with freshly cooked quinoa.
- Browning the Meat: Brown the ground turkey evenly for better texture and flavor. If using beef, ensure you drain any excess fat to keep the dish from becoming greasy.
- Seasoning: Taste and adjust the seasoning to your preference. You can always add more spice if you prefer it hotter.
- Incorporating Ingredients: Make sure to stir well when adding each ingredient to ensure even distribution of flavors.
- Toppings: Top with extra cheese, fresh cilantro, or sliced jalapeños for added flavor and texture.
- Side Dishes: Serve with tortilla chips, warm tortillas, or a side salad to complete the meal.
- Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
- Vegetarian Option: Use plant-based meat crumbles instead of ground turkey or beef.
- Add More Veggies: Feel free to add bell peppers, zucchini, or even spinach for added nutrition and color.
- Cheese Options: Substitute Monterey Jack with cheddar, vegan cheese, or feta for different flavor profiles.
Tex-Mex Beef and Veggie Skillet
Get ready to spice up your weeknight dinners with this Tex-Mex Beef and Veggie Skillet! Packed with hearty ground beef, vibrant veggies, and a kick of homemade taco seasoning, this dish is a flavor explosion. Perfect for busy nights, this one-pan wonder is both delicious and nutritious. Serve it up with a sprinkle of cheese and green onions for a meal that’s sure to please the whole family!
4
servings10
minutes20
minutes450
kcal30
minutesKeep the screen of your device on
Ingredients
Main Ingredients
1 1/2 lb lean ground turkey
1 1/2 cups cooked quinoa (leftover from the previous day)
1 cup frozen sweet corn kernels
15 oz diced tomatoes with green chilies (drained)
1/2 cup canned kidney beans (drained and rinsed)
1/2 cup chopped scallions (plus 2 tbsp for garnish)
1/2 cup shredded Monterey Jack cheese
Homemade Low Sodium Taco Seasoning
2 tbsp salt-free seasoning blend
1 1/4 tsp ground chili powder
1 tsp onion powder
1 tsp garlic powder
- Alternative Ingredients:
Ground Beef Substitute: Ground chicken or plant-based meat crumbles
Rice Substitute: Cauliflower rice or barley
Corn Substitute: Peas or diced bell peppers
Rotel Substitute: Fresh diced tomatoes with a small can of green chilies
Black Beans Substitute: Pinto beans or chickpeas
Cheddar Cheese Substitute: Vegan cheese or feta cheese
Directions
- Brown the Meat – In a large nonstick pan over medium heat, cook the ground turkey until browned and fully cooked through (about 7-10 minutes). Drain any excess fat.
- Season the Meat – Sprinkle in the salt-free seasoning blend, chili powder, onion powder, and garlic powder. Stir well to coat the meat evenly with the spices.
- Add Veggies – Mix in the frozen corn, drained diced tomatoes with green chilies, and chopped scallions. Cook for about 5 minutes until the veggies are heated through.
- Incorporate Quinoa – Fold in the cooked quinoa and kidney beans. Stir until all ingredients are well combined and heated through (about 5 minutes).
- Finish and Serve – Turn off the heat and sprinkle the shredded Monterey Jack cheese over the top. Garnish with additional chopped scallions before serving.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 300mg
- Potassium: 700mg
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 5g
- Protein: 30g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 20mg
- Iron: 25mg
FAQ- Tex-Mex Beef and Veggie Skillet
Can I use a different type of meat?
Absolutely! Ground beef, chicken, or plant-based meat crumbles can be used as substitutes.
Is there a way to make this dish spicier?
Yes, you can add more chili powder, a pinch of cayenne pepper, or some chopped fresh jalapeños to increase the heat.
Can I make this dish ahead of time?
Yes, you can prepare this dish up to a day in advance. Store it in the refrigerator and reheat it on the stove or in the microwave before serving.
What can I serve with this dish?
This skillet pairs well with a simple green salad, warm tortillas, tortilla chips, guacamole, or a dollop of sour cream.
How can I make this dish dairy-free?
Simply omit the cheese or use a dairy-free cheese alternative. The dish will still be flavorful and delicious.
