Hash Tag, You're It!
Southwestern-Style Ground Beef Skillet with Lima Beans, Edamame, Corn, and Roasted Red Peppers Served with Warm Tortillas
40 minutes
Serves 4
DinnerAmerican
Herb's take
Southwestern flavors take center stage in this hearty hash, starring ground beef and a colorful cast of veggies. You'll master the art of building layers of flavor in a single skillet, and discover why finishing with fresh herbs and acid makes all the difference.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- 02Add the minced garlic and cook for 1 minute until fragrant.
- 03Add the ground beef to the pan and cook, breaking it up with a spatula, until browned and mostly cooked through, about 5-7 minutes.
- 04Sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Stir and cook for 2 minutes to bloom the spices.
- 05Stir in the frozen lima beans, edamame, and corn. Cook, stirring occasionally, for 3 minutes until the vegetables are just thawed.
- 06Add the diced roasted red peppers and tomato paste. Stir well to coat everything with the tomato paste.
- 07Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low and cook, uncovered, for 8-10 minutes until most of the liquid has reduced and the hash is thickened.
- 08Taste and adjust seasoning with more salt or pepper if needed.
- 09Remove the skillet from heat. Stir in the chopped cilantro just before serving.
- 10Squeeze lime wedges over the hash just before eating and serve with warm tortillas on the side.
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