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Ingredients
- 12 oz shredded cooked beef chuck pot roast
- 1 cup sliced green bell pepper
- 1 cup sliced onion
- 1/4 cup fresh lime juice
- 2 Tbsp olive oil
- 2 tsp minced garlic
- 1/2 tsp salt divided
- 1/4 tsp ground black pepper
- Hot cooked rice, black beans, and lime wedges (optional)
Ingredients
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Instructions
- Combine the beef chuck pot roast, bell pepper, onion, lime juice, olive oil, garlic, 1/4 teaspoon salt, and black pepper in a large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
- Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2–3 minutes. ** Remove from skillet. Repeat twice with remaining beef mixture. Season beef with remaining 1/4 teaspoon of salt.
- Serve with rice, black beans, and lime wedges, as desired.
Recipe Notes
**Important cook’s tip for all ground beef recipes: cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.
Recipe and photo courtesy of the Wisconsin Beef Council.
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