Categories: Mexican
Ingredients
- 41/2 oz. Heirloom Cherry Tomatoes
- 1 Poblano Pepper
- 1 Red Onion
- 1 Lime
- 1 Red Bell Pepper
- 1 Yellow Squash
- 10 oz. Ground Beef
- 11/2 Tbsp. Smoky Chile and Cumin Rub
- 2 oz. Shredded Chihuahua Cheese
- 1 oz. Sour Cream
Directions
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Quarter tomatoes. Stem poblano pepper, seed, and remove ribs. Cut half into thin strips and cut other half into a fine dice. Retain seeds for more spice. Halve and peel onion. Slice half the onion into thin strips and cut other half into a fine dice. Halve lime and juice. Stem, seed, and slice red bell pepper into thin strips. Trim yellow squash ends, quarter lengthwise, and cut into ¼" slices.
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In a mixing bowl, thoroughly combine tomatoes, finely diced poblano (to taste), finely diced onion (to taste) (reserve slices of both for vegetables), lime juice, ¼ tsp. salt, and a pinch of pepper. Set aside.
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Place a large non-stick pan over medium-high heat. Add ground beef to hot pan. Cook, breaking up meat, until no pink remains, 8-10 minutes. Transfer meat to a plate. Wipe pan clean and reserve.
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Return pan used to cook meat to medium-high heat and add 2 tsp. olive oil. Add red bell pepper, onion slices, and poblano slices and cook undisturbed until lightly browned, 3-4 minutes. Add in yellow squash and stir occasionally until tender, 3-4 minutes.
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Stir in beef and seasoning rub to pan with vegetables and add a pinch of salt and pepper. Stir, and cover with cheese. Remove from burner. Plate dish as pictured on front of card, garnishing with pico de gallo and sour cream. Bon appétit!