Mexican Ground Beef and Vegetables

ground beef and vegetables in a tortilla on a white plate

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.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword ground beef, one pan meal, skillet

Prep Time 5

Cook Time 10

Servings

Calories 287kcal

Author Robin Miller

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.

Nutrition