Zucchini Taco Skillet

Zucchini Taco Skillet

Spiralized zucchini, corn, and black beans join ground beef in an easy taco skillet that comes together in about half and hour!

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

Recipe Instructions

Step 1
Heat oil in a large skillet over medium heat. Add 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. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.
Zucchini Taco Skillet
Zucchini Taco Skillet

Ingredients

  • ½ cup water
  • 1 cup fresh corn kernels
  • ⅓ cup shredded Cheddar cheese
  • ¾ pound lean ground beef
  • 1 teaspoon olive oil
  • ¼ cup chopped green onion
  • ¾ teaspoon kosher salt
  • 1 ½ tablespoons reduced-sodium taco seasoning mix
  • 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

Categories

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