Try this delicious and healthy Mexican-Inspired Beef & Veggie Skillet Recipe! #shorts
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Once zucchini and summer squash begin to overflow from gardens and markets in the late summer, this SUPER QUICK Skillet Meal is EXACTLY what you’ll want to prepare.
You can quickly prepare a delicious supper with about 20 minutes and a few easy components.
The fact that you just use one pan makes cleanup simple as well!
Keep this recipe close at hand since you’ll be using it frequently when zucchini and summer squash are cheap and in abundance! Be sure to keep the chips separate and add them right before eating if you’re using this as a meal prep. PERFECT idea for a grab-and-go lunch!
Consider making two batches of the dish, eating one for supper and the other two in bowls for subsequent lunches this week. They endure four days of proper refrigeration. Before serving, immediately add corn chips.
Make careful to season foods according to YOUR particular tastes. Enjoy garlic?
Put more in. Do you have a favorite spice or herb? Put that in there!
I’d strongly advise trying this with bison as well!
Because it has more omega-3 fatty acids than beef, bison might be a healthier option.
Additionally, bison has a tendency to be leaner than beef and is a fantastic source of iron, B vitamins, and protein.
Selenium, an antioxidant, and zinc, which aid in bodily healing, are also present. Similar to how you would utilize beef, use bison.
➡️Tortilla chips are just AMAZING:
Pick the best tortilla chips you can find that meet your specific dietary requirements first.
There are a few kinds of chips made by the Jackson’s Honest, Thrive Market, and Siete brands that I adore!
It’s crucial that they utilize the right oils. Vegetable oils should be avoided in general. I tend to prefer chips produced with coconut oil or avocado oil.
Always review the list of ingredients on the packaging. They ought to be straightforward and self-explanatory. In order to give our salad a beautiful crispy texture, we’re simply using a little quantity of chips to crumble into it.
Credit by – Rachel Maser
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