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top down shot of a skillet filled with paleo ground beef and toppings surrounding it
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Mexican Ground Beef Skillet

This Mexican Ground Beef Skillet is an easy and healthy dinner recipe for busy families. It’s super versatile and can be eaten on its own, with veggies, or used in tacos. It’s also gluten free, paleo, and Whole30 compliant.
Cuisine Mexican
Keyword #groundbeef, dinner
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 303kcal

Ingredients

  • 1 tbsp oil avocado or olive
  • ½ yellow onion
  • 1 bell pepper
  • 2.5 tsp kosher salt divided
  • 1.33 lbs ground beef
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 14.5 oz can diced tomatoes
  • green onion for garnish
  • avocado for garnish

Instructions

  • Remove the skin and ends of the onion then dice it using a large cutting board and large sharp knife. Remove the stem and seeds of the bell pepper and dice it as well.
  • Pour oil in a skillet or large non stick pan over medium heat and add in the diced onion and bell pepper. Add in 1 tsp of the kosher salt and stir to combine. Cook for about 5 minutes, until the vegetables are tender, then remove from skillet and set aside.
  • Place the ground beef in the pan over medium heat and break it up with a wooden spoon. Once it's mostly browned (3-5 minutes), add in the remaining kosher salt, ground cumin, garlic powder, & chili powder and cook until the meat is fully browned.
  • Open the can of diced tomatoes and pour them in (without draining). Put the cooked vegetables in the pan as well, then cover with a lid and simmer for 10 minutes over low heat.
  • Once done, garnish with avocado and/or green onion and serve over cauliflower rice (or regular rice if not paleo)

Notes

  • Be sure to stir the diced onion and bell pepper when cooking so it doesn't burn! Otherwise it will give the dish a charred flavor.
  • When cooking the ground beef, stir it well to ensure all of it is browned. Sometimes uncooked pieces can be hard to spot.
  • Depending on what beef you use, you may or may not need to drain the fat. I use a lean ground beef so don't have that as an instruction, but if you use a fattier ground beef you should drain off excess fat.
  • Don't strain the diced tomatoes before you pour them in the skillet.  The extra juice will help cook everything and blend the flavors.

Nutrition

Calories: 303kcal | Carbohydrates: 6g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1142mg | Potassium: 480mg | Fiber: 1g | Sugar: 3g | Vitamin A: 809IU | Vitamin C: 32mg | Calcium: 51mg | Iron: 3mg