Zucchini Taco Skillet

In this easy, healthy zucchini taco skillet recipe, spiralized zucchini, corn, tomatoes, and black beans join lean ground beef in about 30 minutes.

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

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

Recipe Instructions

Step 1

Stir in zucchini until incorporated. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes.

Step 2

Heat olive oil in a large skillet over medium heat. Add ground beef; cook, stirring to break up lumps, for 4 minutes. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until beef is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally, and simmer until slightly thickened, about 5 minutes.

Step 3

Divide mixture among 4 bowls; top servings with Cheddar cheese and green onion.