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Heat a 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Tilt the skillet and spoon off all but about 1 tablespoon of the rendered fat.
Add the onion and bell pepper to the skillet and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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