Zucchini Taco Skillet

Zucchini Taco Skillet

Spiralized zucchini, corn, tomatoes, and black beans join lean ground beef in an easy, healthy taco skillet that comes together in about 30 minutes.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
331 Calories

Recipe Instructions

Step 1
Heat olive oil in a large skillet over medium heat. Add ground beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
Step 2
Stir in zucchini until incorporated. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes.
Step 3
Divide mixture among 4 bowls. Top each serving with Cheddar cheese and green onion.

Ingredients

  • 1 cup fresh corn kernels
  • 1 teaspoon olive oil
  • 1 (14.5 ounce) can no-salt-added fire-roasted tomatoes with juices
  • 1 (14 ounce) can reduced-sodium black beans, rinsed and drained
  • 3 cups spiralized zucchini
  • 0.5 cup water
  • 0.33333334326744 cup shredded Cheddar cheese
  • 0.25 cup chopped green onion
  • 0.75 teaspoon kosher salt
  • 0.75 pound lean ground beef
  • 1.5 tablespoons reduced-sodium taco seasoning mix

Categories

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