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High Protein Ground Beef Fajita Bowls - Fresh, Fast, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground beef: 1 to 1.25 pounds, 90–93% lean
  • Bell peppers: 3 medium (mix of red, yellow, green), sliced into strips
  • Yellow or white onion: 1 large, thinly sliced
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Lime: 1 fresh lime (zest and juice)
  • Olive oil or avocado oil: 2 tablespoons, divided
  • Fajita seasoning spices: 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • Pinch of red pepper flakes or cayenne (optional)
  • Base options (choose one): Cooked brown rice, white rice, quinoa, or cauliflower rice
  • Toppings (optional but recommended): Fresh cilantro, chopped
  • Avocado or guacamole
  • Greek yogurt or sour cream
  • Pico de gallo or salsa
  • Shredded cheese (Monterey Jack, cheddar, or Cotija)
  • Pickled jalapeños or fresh jalapeño slices

Method
 

  1. Cook your base: Prepare rice, quinoa, or cauliflower rice according to package directions. Keep warm.
  2. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, onion powder, black pepper, salt, and red pepper flakes if using. Set aside.
  3. Sauté the peppers and onions: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until tender and lightly charred at the edges. Transfer to a plate.
  4. Brown the beef: Return the skillet to medium-high and add the remaining 1 tablespoon oil. Add ground beef and break it up with a spatula. Cook 5–7 minutes until browned and no longer pink. If there’s excess grease, drain it.
  5. Season and add aromatics: Stir in the minced garlic and the seasoning blend. Cook 1–2 minutes until fragrant, letting the spices bloom in the fat. Adjust salt to taste.
  6. Finish with lime and veggies: Add the cooked peppers and onions back to the pan. Zest the lime over the mixture and squeeze in the juice. Toss everything until glossy and well combined.
  7. Assemble the bowls: Add your base to bowls. Top with a generous scoop of the beef fajita mixture. Finish with cilantro, avocado, Greek yogurt, salsa, and cheese as desired.
  8. Serve: Taste and add a final squeeze of lime and a sprinkle of salt if needed. Enjoy warm.