30-Minute Ground Beef Fajita Bowl

Life gets busy sometimes! This recipe is perfect for a busy weeknight when dinner needs to get on the table quickly. The result is a delicious one-skillet, fajita-flavored meal that can be on the table in less than 30 minutes.

Serves 4-5

Ingredients

• 2 tablespoons butter, preferably nutrient-dense yellow butter
• 1 large yellow or white onion
• 1 red bell pepper
• 3 tablespoons filtered water
• 1 pound ground beef, preferably grassfed
• 1½ teaspoons Celtic sea salt
• ½ teaspoon pepper
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1½ teaspoons minced fresh oregano (or ½ teaspoon dried oregano)
• 2 cloves of garlic
• ½ of a lime
• Shredded cheese, tomato, avocado, sour cream, and/or lettuce, to garnish

Instructions

1. Chop the onion. Melt the butter in a 10-inch skillet over high heat. Add the onion and a sprinkle of salt. Allow to sear, stirring occasionally for 5 minutes.
2. In the meantime, chop the bell pepper, making sure to discard the seedy inside.
3. Add the bell pepper to the skillet with the onion. Turn the heat to medium-high if your skillet is getting very hot. Cook the bell pepper and onion for 5 minutes, stirring occasionally and allowing a bit of charring to develop.
4. Add the filtered water to the skillet. This will speed up the cooking process and allow the onion and bell pepper to soften quickly. Continue to cook over medium-high heat for 5 minutes, stirring occasionally and allowing all of the water to cook off.
5. Meanwhile, start to prepare the garnishes. Chop the tomato and lettuce, shred the cheese, and prepare the avocado. I prefer to serve the garnishes separately from the fajita meat so that each person can add as much as desired to their fajita bowl.
6. Crumble the ground beef into the skillet. A bamboo spatula works well to chop the beef in the skillet into small bits. Season the beef mixture with 1 teaspoon salt and the pepper, cumin, paprika, and dried oregano (if using). Brown the ground beef, stirring occasionally, for 6-8 minutes. Do not drain off the healthy, delicious fat from the beef.
7. If using fresh oregano, remove the leaves from the stalks and mince finely.  Add the oregano to the skillet as soon as it’s ready.
8. While the beef cooks, finish preparing the garnishes. Then mince the garlic finely. Once the beef is browned, add the garlic to the skillet and stir. Cook for about a minute, just until the garlic is fragrant.
9. Turn off heat. Squeeze the lime half over the skillet, and stir everything together. Spoon the fajita meat into bowls and serve alongside the garnishes.

Reprinted from www.nourishedandnurturedlife.com.

ABOUT THE AUTHOR

Sarah R. Smith is Vice President of the Raw Milk Institute. She is also a homeopathic practitioner and homeschooling mother of two teens. Since 2011, Sarah has written about real food and health on her website (nourishedandnurturedlife.com). As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. Formerly, Sarah worked as a NASA Aerospace Engineer for a decade, prior to shifting her focus to health and wellness.

---

Published in the Journal of Health and Healing™
Winter 2024-25 | Volume 48, Number 4
Copyright © 2025 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide