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Zucchini Taco Skillet
Zucchini Taco Skillet
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Zesty taco skillet with spiralized zucchini, corn, black beans, and ground beef ready in just 30 minutes!
Ingredients:
  • 0.75 pound lean ground beef
  • 1.5 tablespoons reduced-sodium taco seasoning mix
  • 0.75 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
  • 0.5 cup water
  • 3 cups spiralized zucchini
  • 0.33333334326744 cup shredded Cheddar cheese
  • 0.25 cup chopped green onion
Instructions:
  • In a large skillet, heat oil over medium heat. Cook beef for 4 minutes, breaking up lumps as you stir. Increase heat to medium-high. Stir in taco seasoning and salt, cooking until beef is browned, approximately 2 minutes. Add tomatoes, beans, corn, and water. Let it simmer until slightly thickened, stirring occasionally, about 5 minutes.
  • Add the zucchini to the pot and gently mix it in. Lower the heat to medium-low and let it cook with the lid on until the zucchini is tender, which should take around 3 minutes. Serve the dish in 4 bowls and sprinkle each serving with cheese and green onion.

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