Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium tomato, diced
- 1/2 cup fresh pineapple, diced
- 1/2 cup frozen corn
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/2 cup beef broth (or chicken broth if preferred)
- 2 tbsp chopped fresh cilantro
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Optional: 1/2 cup shredded Monterey Jack or cheddar cheese
Instructions
Heat the olive oil in a large skillet over medium heat, then add the onion and garlic, cooking for 2–3 minutes until fragrant and translucent. Add the ground beef, breaking it up with a spoon, and cook for 5–7 minutes until browned. Stir in the bell peppers and tomato, cooking for another 3–4 minutes until the vegetables are tender. Add the corn and pineapple, mixing well, then season with salt, pepper, smoked paprika, cumin, and red pepper flakes. Pour in the beef broth, stir, and let it cook for 5 minutes until the flavors combine and the liquid reduces slightly. Remove from heat and stir in the fresh chopped cilantro. If desired, sprinkle cheese on top and cover for 2 minutes to melt.
Serving ideas:
- Over white rice, quinoa, or with tortillas.
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Add fresh avocado slices and a squeeze of lime for an extra tropical touch.