Bell Pepper and Beef Taco Skillet

When I think of a busy weeknight, my mind immediately drifts to the comforting aroma of a sizzling skillet. This is the moment I reach for my favorite meal, the Bell Pepper and Beef Taco Skillet. It’s the kind of dish that brings everyone together, where vibrant colors meet delicious flavors. I remember the first time I made this for my family; it was a spontaneous decision, but it quickly became a beloved tradition. Picture this: a medley of fresh bell peppers, juicy ground beef, and rich spices all mingling in one pan, creating a delightful harmony of taste and nutrition.

As the bell peppers sizzle and the beef browns, the kitchen fills with mouth-watering scents that draw everyone in. It’s not just a meal; it’s an experience that invites laughter, conversation, and the simple joy of sharing food. While life can get hectic, the Bell Pepper and Beef Taco Skillet remains a comforting reminder that good food can be made quickly and easily without sacrificing flavor. Each bite bursts with freshness, making it a go-to recipe for not just dinner, but also for gatherings and celebrations.

This dish is especially fun to make when you have friends or family over. You can set up a taco bar with all the toppings, from avocado slices to fresh cilantro, allowing everyone to customize their own plates. I love how this recipe showcases summer vegetables while being rich in protein, making it a healthy option for all. Whether you’re a seasoned chef or a kitchen novice, the Bell Pepper and Beef Taco Skillet is your ticket to a satisfying meal that’s sure to impress.

Ingredients You’ll Need for Bell Pepper and Beef Taco Skillet

The ingredients in the Bell Pepper and Beef Taco Skillet come together beautifully. Each one plays a vital role in creating a dish that delights the senses. The star players here are the fresh bell peppers and lean ground beef, which combine to deliver a hearty and flavorful meal. Let’s dive into what you’ll need:

• 1 tablespoon taco seasoning (see note above)
• 1/2 cup raw cashews
• 1/2 pound lean ground beef
• Sea salt and pepper
• 3 large garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, sliced
• 2 large bell peppers (I used yellow and orange), cored and spiralized
• 2 roma tomatoes (I used 1 pint cherry tomatoes), seeded and chopped
• 1 large ear of corn, kernels removed
• 1 tablespoon fresh lime juice
• 1 chipotle pepper from a 7-ounce can of chipotles in adobo sauce
• 1 avocado, thinly sliced
• 1 lime, cut into wedges
• 2 tablespoons fresh chopped cilantro leaves and/or chopped scallions

Making Bell Pepper and Beef Taco Skillet

Gathering ingredients is only half the battle; the real fun starts with cooking! With the Bell Pepper and Beef Taco Skillet, you’ll find that the preparation is just as enjoyable as the meal itself. Let’s get down to the delicious details!

1. First, mix together the taco seasoning ingredients in a small bowl. This step is essential as it sets the flavor base for your dish.
2. Next, place the cashews in a medium heatproof bowl and cover them with boiling water. Let them soak for 10 minutes while you move on to the skillet. This will make them easier to blend later on.
3. Now, grab your large 12-inch skillet, preferably cast iron, and place it over medium heat. When you flick water onto the skillet and it sizzles, it’s ready for the next step.
4. Add the ground beef to the skillet, seasoning it well with sea salt and pepper. Cook for about 5 minutes, stirring occasionally until the meat begins to brown. Break it apart with the back of your spoon into bite-sized chunks.
5. Once the beef is browned, add in the minced garlic and oregano. Sauté for an additional 3 minutes, allowing that aromatic fragrance to fill your kitchen.
6. Remove the beef mixture from the skillet and set it aside in a bowl. You want to clear some space for the vegetables.
7. In the same skillet, add the olive oil and let it shimmer. Add the sliced onion and spiralized bell peppers. Sauté these over medium-high heat for 5 minutes until they start to soften.
8. Return the cooked beef to the pan along with the chopped tomatoes, corn kernels, and the taco seasoning you prepared earlier. Toss everything together and cook for another 5 minutes, allowing the tomatoes to release their juices. Remove from heat once done.
9. While the skillet is cooling down, drain the soaked cashews and place them into a food processor or blender. Add the lime juice, chipotle pepper, and 1/3 cup of water. Blend this mixture until smooth, adding more water by the tablespoon until you achieve a consistency similar to ranch dressing. Season to taste with salt.
10. Finally, to serve, drizzle the skillet generously with the chipotle cashew cream, garnish with thinly sliced avocado, lime wedges, and fresh cilantro leaves. Present it with the remaining sauce on the side for dipping!

Tips for Success

Cooking is a journey, and every bit of advice helps pave the way to a delicious outcome. Here are some tips to ensure your Bell Pepper and Beef Taco Skillet turns out perfectly:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain texture.
• Freezing: You can freeze this dish for up to a month. Make sure to store it in a freezer-safe container!
• Serving Style: Serve it with warm tortillas for a fun taco night experience!
• Vegetable Variations: Feel free to add other vegetables like zucchini or mushrooms for added nutrition and flavor.
• Meal Prep: This recipe is perfect for meal prep! You can make it ahead of time and reheat for a quick, healthy lunch or dinner.

Pairing Suggestions for Bell Pepper and Beef Taco Skillet

When it comes to serving the Bell Pepper and Beef Taco Skillet, there are so many delightful options!

• Fresh Salad: Pair with a simple green salad dressed with lime vinaigrette for a refreshing contrast.
• Rice or Quinoa: Serve over rice or quinoa to soak up all those vibrant flavors.
• Tortilla Chips: Crunchy tortilla chips make a great side for dipping in the chipotle cashew cream.
• Family Gatherings: This dish is perfect for casual get-togethers; just set up a taco bar!
• Lunch or Dinner: Great for either lunch or dinner, this dish can easily transition from a midday meal to an evening feast.
• Seasonal Touch: You can incorporate seasonal vegetables based on what’s fresh at your local market.

FAQ

Conclusion

The Bell Pepper and Beef Taco Skillet is a vibrant, mouth-watering dish that combines fresh ingredients and bold flavors. It’s easy to prepare, making it ideal for busy weeknights or gatherings with friends. I encourage you to give this recipe a try; it’s bound to become a favorite in your home. Enjoy the delightful experience of cooking and sharing this tasty meal!

Bell Pepper and Beef Taco Skillet

The ultimate comfort food, Bell Pepper and Beef Taco Skillet combines fresh vegetables and savory beef for an easy weeknight dinner. It's loaded with flavor and sure to satisfy your cravings. Make it tonight for a delightful meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon taco seasoning
• 1/2 cup raw cashews
• 1/2 pound lean ground beef
• sea salt
• 3 large garlic cloves
• 1/2 teaspoon dried oregano
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion
• 2 large bell peppers
• 2 roma tomatoes
• 1 large ear of corn
• 1 tablespoon fresh lime juice
• 1 chipotle pepper
• 1 avocado
• 1 lime
• 2 tablespoons fresh chopped cilantro leaves

Equipment

• Blender
• Skillet
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. Mix together the taco seasoning ingredients together in a small bowl.
2. Place the cashews in a medium heatproof bowl and cover with boiling water. Soak for 10 minutes, or until you're finished with the skillet.
3. Place a large 12-inch skillet (preferably, cast iron) over medium heat. When water flicked onto the skillet sizzles, add the beef. Season with salt and pepper. Cook for 5 minutes, or until the meat begins to brown, breaking it apart with the back of your spoon to form bite-sized chunks.
4. Add the garlic and oregano and sauté for 3 minutes more, until very fragrant. Remove the meat mixture to a bowl and set aside.
5. Add the olive oil to the skillet. When it shimmers, add the onion and bell peppers. Sauté over medium-high heat for 5 minutes, or until the vegetables begin to soften.
6. Return the beef to the pan along with the tomatoes, corn kernels, and taco seasoning. Toss together and cook for another 5 minutes, or until the tomatoes have begun to release their juices. Remove from the heat.
7. Meanwhile, drain the cashews and puree them in a food processor or blender with the lime juice, chipotle and 1/3 cup of water. Add more water by the tablespoon until the nut sauce is smooth and you reach the consistency of ranch dressing. Season to taste with salt.
8. To serve, drizzle the skillet with the chipotle cashew cream, garnish with avocado slices, lime wedges and cilantro leaves, and serve with the remaining sauce on the side.

Notes

• If you don’t own a spiralizer: You can simply chop the pepper by hand. But I loved how the veggie ribbons beefed up this skillet recipe even more.

Previous PostSummer Couscous Salad

Next Post Chocolate Covered Cherry Pie Pops

Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.