Stuffed Beef Poblano & “Rice” Skillet
This Stuffed Beef Poblano & “Rice” Skillet is a one-pan meal reminiscent of a beef chile relleno and made with nourishing ingredients.
Ingredients
- 1 Tablespoon olive oil
- 1 cup red bell pepper diced small (about 1 medium pepper)
- 1 cup poblano diced small (1-2 peppers)
- 1 cup red onion diced small (about 1/2 large onion)
- 1 pound 85/15 or 93/7 ground beef
- 1 Tablespoon taco seasoning
- 1 teaspoon mineral salt
- 20 turns of fresh-cracked black pepper
- 3 cups frozen cauliflower rice
- 1 cup fire-roasted or crushed tomatoes with green chiles
- 1 cup frozen white corn
- fresh sliced avocado and cilantro to garnish
Instructions
- Heat a large lipped skillet over medium-high heat. Add olive oil, peppers and onion. Saute 2-3 minutes until vegetables begin to soften. Push veggies to exterior edges of the skillet and add ground meat in the middle- breaking up uniformly to brown.
- Sprinkle atop taco seasoning, salt and pepper while you continue to brown the meat and saute the vegetables together. Turn heat down, if needed.
- After beef is cooked, stir in cauliflower rice, coating well in the fat and juices. Saute 5-6 minutes, stirring occasionally, until cauliflower rice has released water.
- Stir in fire roasted tomatoes and corn, turn heat to low and simmer, stirring occasionally, until flavors have melded and skillet has thickened, 15-20 minutes.
- Garnish with fresh sliced avocado and cilantro. Serve solo or with tortilla chips on the side.