Zesty Mexicana with Greens
Ingredients
- 1 green bell pepper cut into half strips
- 1 yellow or orange bell pepper cut into half
- 1 medium onion sliced
- 1 tsp. olive oil extra virgin
- 1 pound ground beef grass-fed
- 2 cans black and/or pinto beans drained and rinsed
- 1 jar salsa mild or medium
- 1 cup fresh cilantro chopped
- 1 head fresh romaine lettuce chopped
- 1-2 tbsp. guacamole or plain yogurt per serving for garnish (optional)
Seasoning Mex Mix
- 1 tsp. cumin ground
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder OR 3-4 cloves fresh minced garlic
- 3 tsp. oregano dried
- 2 tsp. Himalayan or sea salt
- 1/2 tsp. pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Add peppers and onions and saute for about 5 minutes.
- Add in ground meat and break up large chunks.
- Sprinkle in the mex seasonings and cook for another 7-8 minutes until meat is no longer pink, stirring occasionally.
- Add in the salsa and beans (mash half of the beans if desired for a creamier texture).
- Allow mixture to simmer for about 10 minutes. Stir in fresh cilantro before serving.
- Serve mexicana mix over lettuce and top with a few tablespoons of plain yogurt or homemade guacamole.