This satisfying meal of high-quality protein, veggies, and a scratch-made sauce leaves store-bought taco kits in the dust. The grass-fed beef provides a variety of B vitamins and omega-3 fatty acids, while the veggies and corn tortillas have the nutrients and fiber needed to fill up hungry bellies without a second helping.
Prep: 30 min, Cook: 40 min, Yield: 6 servings
2 c beef or chicken stock
2 c diced tomatoes, with juice
3 dried chipotle chiles
2 Tbsp tomato paste
3 tsp chile powder, divided
1 ½ tsp cumin, divided
1 ½ tsp sea salt, divided
2 Tbsp extra virgin olive oil, divided
1 lb grassfed ground beef
1 medium onion, diced small
2 cloves garlic, minced
1 tsp oregano
1 medium red bell pepper, diced small
1 medium yellow bell pepper, diced small
2 medium zucchini, diced small
12 corn tortillas
1 1/2 c shredded goat cheddar cheese, loosely packed
Preheat oven to 350 degrees.
In a medium saucepan, add stock, diced tomatoes, chipotle chiles, tomato paste, 2 tsp chile powder, 1 tsp cumin, and ½ tsp salt. Bring to a boil and reduce to an active simmer for about 15 minutes. When liquid is reduced by half and lightly coats a spoon, remove from heat and set aside. Carefully remove chipotle chiles from sauce and cool slightly. Cut open to remove seeds and finely chop before returning them to the sauce.
Heat a large skillet over medium heat and add 1 Tbsp olive oil. Once oil moves fluidly in the pan, add beef to skillet by crumbling in your hands to break it up. Sprinkle with ½ tsp salt and brown, turning frequently with a spatula. Once beef is browned through completely, use a slotted spoon to remove from pan and set aside in bowl.
In the same pan, add remaining 1 Tbsp olive oil to any leftover fat and heat over medium. Add onion, sprinkle with ½ tsp salt, and reduce heat to low. Cook 4-6 minutes until onions are very soft and fragrant. Add garlic and cook 30 seconds to 1 minute, or until very aromatic. Add oregano, remaining 1 tsp chile powder, and ½ tsp cumin, stirring to coat the onions. Cook for about 30 seconds more, then stir in diced red bell pepper, yellow bell pepper, and zucchini. Raise heat to medium and saute until soft, about 5-7 minutes. Add cooked ground beef back to pan and cook 2 minutes more, until heated through.
Pour ½ c sauce into 9x13 dish. Dip 3 tortillas in sauce and place in dish, slightly overlapping the edges. Divide another tortilla in half, dip into the sauce, and place on the far edges of the dish with the straight side lying flush with the dish’s edge. Top with ⅓ of beef filling and ½ c cheese. Repeat 2 times, topping the final layer of filling with any remaining sauce and remaining ½ c cheese.
Cover pan tightly with aluminum foil and bake 30 minutes. Remove foil and bake uncovered an additional 10 minutes, until cheese is bubbly and browned. Divide into 6 slices and serve.
Notes: This recipe is easily adapted to your own taste preferences. Not feeling like red meat? Try ground turkey or chicken. Not the biggest fan of bell peppers? Try some of your other favorite in-season veggies instead.
Allergens: Nightshades, Dairy, Corn
Source: Inspired by Campbell’s “Beef Taco Skillet”