Monday Mexican

Today marks the beginning of a new adventure for me. I have officially finished the first day of my new job! (I still work for the University of Rochester, but in a new department and with different responsibilities.) Post new job stress/excitement, I decided that I was in the mood for some Kombucha... and something with a Mexican flare.

Mexi-Beef and Peas with Pepitas

Ingredients:

• coconut oil, if needed
• 1 lb ground beef
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 pkg sliced mushrooms
• 3-4 cloves garlic, minced
• 1 pkg frozen peas, thawed
• 1 15.5 oz jar salsa (I use Wegman's organic hot)
• 1 14.5 oz can diced tomatoes, drained
• 1 tbsp mexican seasoning (you could use a good taco seasoning mix)
• 1 tsp cumin
• 1/2 tsp chipotle powder
• 1/2 tsp unsweetened cocoa powder 
• salt/pepper, to taste
• lime
• cilantro
• pepitas, for garnish

Method:

• Heat a large skillet over medium-high heat
• Add the ground beef and cook until browned. Set aside.
• Save some of the fat from the browned beef, or use a little bit of coconut oil. Add the onion, green peppers and onions. Saute until softened, ~5-7 minutes.
• Add the garlic and saute for another minute.
• Add the peas, browned meat, salsa, tomatoes and seasonings, cook until the peas are tender and everything is warmed. Taste and adjust the seasonings, if need be.
• Serve in bowls, topped with a spritz of lime juice, cilantro and pepitas.

My pepitas were leftover from me roasting two wee pumpkins to make pie. They make a fantastic little crunchy garnish to a spicy dish. The cocoa powder adds a nice bitterness and deepens the flavor profile. Oh how I love this fast little meal! It's great by itself or served over rice, roasted root veggies or whatever you wish. Add some kombucha tea and you've got yourself a fiesta!