Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mexican beef and zucchini in a pan

One Pan Mexican Beef Saute

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Dave Cohen
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, one pan dinner
  • Cuisine: Paleo

Description

Veggie packed mexican beef skillet that comes together in no time! 


Ingredients

Scale
  • 2 lb ground beef, I used grass-fed
  • 8 oz white mushrooms, thinly sliced 
  • 1 large zucchini, cut in half lengthwise then sliced into half moon pieces
  • 1 green pepper, cut into slices
  • 1/2 small sweet onion, cut into slices
  • 1 cup salsa of your choice (I used a medium heat one)
  • Garlic Powder
  • Salt + Pepper

Instructions

  1. 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.
  2. 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.
  3. Add in the zucchini and mushrooms and season with a sprinkle of garlic powder, salt, and pepper. Saute for 5-7 minutes. 
  4. 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!