Zucchini Taco Skillet recipe

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Ingredients

1 teaspoon olive oil
¾ pound lean ground beef
1 ½ tablespoons reduced-sodium taco seasoning mix
¾ teaspoon kosher salt
1 (14.5 ounce) can no-salt-added fire-roasted tomatoes with juices
1 (14 ounce) can reduced-sodium black beans, rinsed and drained
1 cup fresh corn kernels
½ cup water
3 cups spiralized zucchini
⅓ cup shredded Cheddar cheese
¼ cup chopped green onion

Nutrition Info

331.4 calories
carbohydrate: 21.5 g
cholesterol: 69 mg
fat: 17.2 g
fiber: 6.8 g
protein: 26.2 g
saturatedFat: 6.3 g
servingSize: -
sodium: 689 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

Fight off inflammation with this healthy taco skillet which uses zucchini and lean ground beef.

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