Ground Beef and Zucchini Skillet
A delicious Ground Beef and Zucchini Skillet filled with hearty vegetables and flavors perfect for a quick meal.
Equipment
- skillet
Ingredients
Cooking Oil
- 2 teaspoons avocado oil
Vegetables
- 2 cups sweet potato, peeled and cut into ½-inch cubes
- 1 cup zucchini, diced
- 1 cup red bell pepper, diced
- 1 cup red onion, diced
- 4 cloves garlic, minced (about 2 teaspoons)
Meats & Beans
- 1 lb lean ground beef
- 1 15 oz can black beans, drained and rinsed
Canned Goods
- 1 15 oz can fire-roasted tomatoes
Frozen
- 1 cup frozen corn
Seasonings
- 1 packet taco seasoning (or 3 tablespoons of homemade taco seasoning)
Cheese
- 1 cup Mexican-style or Monterey Jack shredded cheese blend
Optional Garnishes
- ⅓ cup chopped fresh cilantro
- 3-4 pieces sliced green onions
Instructions
Cooking Steps
- In a large skillet over medium-high heat add the avocado oil and swirl to coat bottom of pan. Add the diced sweet potato and cook, while stirring occasionally, for 4-5 minutes.
- Add the zucchini, bell pepper, onion, and garlic; cook an additional 3-4 minutes or until vegetables are slightly tender.
- Move the vegetables to one side of the skillet and place the ground beef on the other side of skillet. Cook the beef for 7-9 minutes, breaking it into small pieces as it cooks. Drain any excess grease after the ground beef is cooked through.
- Reduce the heat to medium-low and add the black beans, tomatoes (with juice), frozen corn, and taco seasoning. Stir everything together.
- Sprinkle the shredded cheese over top, place the lid on the skillet, remove from heat, and let the cheese melt for about 2 minutes.
- Remove lid, add desired garnishes, then serve.
Notes
This dish can be served with a side salad or tortilla chips for added crunch.
Nutrition
Serving: 1servingCalories: 379kcalCarbohydrates: 27gProtein: 28gFat: 10gSaturated Fat: 5gCholesterol: 62mgSodium: 925mgFiber: 8gSugar: 11g
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