Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium bell peppers (red and green), diced
  • 2 cups fresh baby spinach, packed
  • 1 cup frozen corn
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup beef bone broth

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron skillet or stainless steel pan over medium-high heat until shimmering.
  2. Add the ground beef in a flat layer. Do not stir for 3-4 minutes until a mahogany-colored crust forms on the bottom, then break the meat into chunks and cook until browned. Drain any excess liquid if necessary.
  3. Lower the heat to medium. Push the beef to the sides of the pan and add the diced onion and bell peppers to the center. Sauté for 5 minutes until onions are translucent and peppers have softened.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Add smoked paprika, cumin, garlic powder, salt, and pepper, stirring to coat the beef and vegetables.
  6. Pour in the beef bone broth to deglaze the pan, scraping up the browned bits (fond) from the bottom.
  7. Stir in the frozen corn and baby spinach, folding them in for 2-3 minutes until the spinach has wilted.