On the 6th day of the 10 Day Challenge… and it’s been getting a little harder to spruce up lunch and dinner. I feel like all I’ve been eating is meat, vegetables, peanut butter (all natural/no sugar), salad…. and it starts all over again. Luckily, I created this delicious & colorful dinner to fill myself up and be completely satisfied. Who needs tortillas?
This taco skillet dinner is giving me all of the healthy & flavorful vibes I need to get through this challenge. Only 4 more days to go!!!! I have to say, the clean eating and no drinking has definitely given me so much natural energy. It’s been fantastic!
For this recipe you will need:
2 Tbsp avocado oil
1 1/2 lbs grass-fed ground beef (ground chicken, turkey or bison works too)
1 small onion, diced
1 small red bell pepper, diced
1 jalapeño pepper, diced
1 small zucchini, 1/2″ rounds
1 Tbsp chili powder
2 tsp ground cumin
1 cup salsa (red or green – make sure it doesn’t have any sugar)
Salt & Pepper to taste
Begin by heating the avocado oil in a large cast iron skillet. Once the oil is hot, add the ground beef and break up with a wooden spoon. Season the ground beef with chili powder, cumin, and a generous pinch of salt.
Once the beef is cooked, transfer to a bowl and set aside. In the same pan, add the onion, bell pepper, jalapeño and zucchini. Season with salt and freshly ground black pepper. Cook until the veggies are tender but not totally cooked down, about 8 minutes. Transfer the vegetables to a bowl and set aside.
Return the cooked beef to the skillet and combine with the salsa. Top with the sautéed veggies. Garnish with sliced tomato, avocado, cilantro, green chiles, lime & hot sauce.