Description
A quick and delicious one-pan meal featuring ground beef and zucchini cooked with taco flavors, perfect for busy weeknights.
Ingredients
Scale
- Olive oil cooking spray
- 1 1/2 pounds lean grass-fed ground beef
- 1/2 onion chopped
- 2 bell peppers diced
- 2 cups zucchini diced
- 2 teaspoons chili powder
- 14.5 oz diced tomatoes or 10 oz can diced tomatoes with green chilis
- 1/4 cup water
- Salt and pepper to taste
- 2/3 cup shredded cheddar or Monterey Jack cheese
- Optional taco toppings: avocado, cilantro, extra cheese
Instructions
- Spray a large skillet with olive oil cooking spray and place it over medium-high heat.
- Add ground beef to the hot skillet and brown until cooked through.
- Add onions, bell peppers, and salt to the cooked meat. Sauté for 2-3 minutes.
- Stir in taco seasoning, zucchini, and canned tomatoes.
- Cook the mixture for 3-5 minutes or until the zucchini is tender.
- Add 1/4 cup water if necessary to prevent sticking.
- Top with cheese and cover the skillet until the cheese melts.
- Serve with your favorite taco toppings.
Notes
- Adjust the spice level by increasing or decreasing the chili powder.
- Make it vegetarian by substituting the ground beef with a plant-based alternative.
- Taste and adjust seasoning as needed.
- Prep ingredients ahead for faster cooking.
- Do not overcook the zucchini to maintain texture.
- Consider adding corn or black beans for extra nutrition.
- Experiment with different cheese blends.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg