Mexican Ground Beef and Vegetables
Tender ground beef and vibrant vegetables in a smoky, savory, taco-inspired sauce! Serve in tortillas, lettuce leaves, or taco shells for a complete, satisfying meal. Made in one-pan, gluten-free, and ready in minutes.
There’s so much flavor and color in this easy weeknight meal. Much of the warming goodness comes from pantry staples — chili powder, cumin, paprika, and oregano! And an extra bump of flavor comes from Rotel tomatoes, and you can choose to use the original or hot variety.
I used ground beef, but poultry works too. If you would rather have chicken or turkey, substitute either one for the beef in this recipe.
I love frozen mixed vegetables in this dish! They add color, texture, and a delightful sweet flavor. If desired, you may swap in peas and carrots, corn, or a combination of your favorite mixed vegetables.
I added shredded Mexican cheese, but fee free to use what you have. Great options include cheddar, Monterey jack, and pepper jack. You can also serve the beef mixture with extra cheese on the side.
How should you serve this beef mixture? I served my savory beef medley on soft flour tortillas, but you can use crunchy taco shells or butter lettuce leaves. You can also serve the mixture like stew with some tortilla chips, or use it as a topping for mouthwatering nachos.
Mexican Ground Beef and Vegetables
Ingredients
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 10- ounce can Rotel tomatoes
- 3/4 cup beef broth
- 1 cup frozen mixed vegetables, or peas and carrots, kept frozen until ready to use
- 1 cup shredded Mexican cheese blend
For serving
- Taco shells
- Tortillas
- Lettuce leaves
Instructions
- Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat.
- Add the garlic, chili powder, cumin, paprika, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for 1 minute, until fragrant.
- Add the Rotel tomatoes and broth and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes, until the liquid is almost gone.
- Fold in the vegetables and cheese and cook until the vegetables are heated through and the cheese melts.
- through.
- Season to taste with salt and pepper. Serve hot with tortillas, taco shells, or lettuce leaves.