Chipotle Beef and Cherry Tomato Skillet a real summertime sizzler for your tastebuds! It is a quick, easy and healthy weeknight dinner recipe that is oh-so-yummy!! Garden-fresh vegetables like sweet cherry tomatoes and colorful red and yellow bell peppers are the real super stars of this dish. A quick trip to your garden or local farmer’s market and you will be all set to make this summertime winner!
I’m going to share a secret with you…I could easily be a vegetarian and, in fact, I have been during a couple of periods of my life. But my boyfriend and my parents (which I cook for almost every night) are definite meat-eaters. I know that it is weird for me to make that statement when I am sharing a beef recipe with you. But that is kinda my point…I don’t like meat to be the main stars of my dishes. It is just kinda in the background with vegetables, herbs and spices being the real starts. That is why you see so many pasta and rice skillet dishes here on the blog. This recipe is no exception!
I don’t have a recipe to share with you that was the “inspiration” for this dish. This dish was inspired by a trip to my local farmer’s market 🙂 I went to the farmer’s market and spied some gorgeous little cherry tomatoes!! And they were on-sale…so, of course, I bought 3 pints!! Then I saw bright yellow and red bell peppers…sold!! The next evening Chipotle Beef and Cherry Tomato Skillet was born from these ingredients and I spiced it up with one of my favorites, chipolte in adobo sauce…cause you know I like it spicy:)
Here is the recipe for Chipotle Beef and Cherry Tomato Skillet:
- 2 tbsp. extra virgin olive oil
- 1 large sweet yellow onion, chopped
- 3 cloves garlic, minced or pressed
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 lb. 93% (or higher) lean ground beef
- 3 pints cherry tomatoes
- 2 chipotles in adobo sauce, chopped with sauce (less if you don't like it spicy)
- 1 tbsp. cumin
- ½ cup beef stock
- sea salt and fresh ground pepper, to taste.
- Heat olive oil over medium-high heat until hot. Add onions, bell peppers and garlic and cook for 2-3 minutes, or just beginning to soften.
- Add ground beef and continue to cook, browning the ground beef.
- Add cherry tomatoes, chipotles and sauce, cumin and beef stock and continue to cook until the cherry tomatoes burst, approximately 10 minutes.
- Once the cherry tomatoes have burst, use a potato masher to mash the tomatoes and create more of a sauce.
- Add salt and pepper to taste.
- Serve over brown rice or quinoa and with a simple green salad.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
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