Zucchini Taco Skillet
Description
In this easy, healthy zucchini taco skillet recipe, spiralized zucchini, corn, tomatoes, and black beans join lean ground beef in about 30 minutes.
Ingredients
•
1 teaspoon olive oil
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3/4 pound lean ground beef
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1 1/2 tablespoons reduced-sodium taco seasoning mix
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3/4 teaspoon kosher salt
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1 (14 1/2 ounce) can no-salt-added fire-roasted tomatoes with juices
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1 (14 ounce) can reduced-sodium black beans, rinsed and drained
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1 cup fresh corn kernels
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1/2 cup water
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3 cups spiralized zucchini
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1/3 cup shredded Cheddar cheese
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1/4 cup chopped green onion
Directions
1
Heat olive oil in a large skillet over medium heat. Add ground beef; cook, stirring to break up lumps, for 4 minutes. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until beef is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally, and simmer until slightly thickened, about 5 minutes.
2
Stir in zucchini until incorporated. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes.
3
Divide mixture among 4 bowls; top servings with Cheddar cheese and green onion.