Description
A quick, Mexican-inspired Ground Beef and Zucchini Skillet that comes together in under 30 minutes. Perfect for meal prep, family dinners, or using up pantry staples.
Ingredients
2 teaspoons avocado oil
1 medium sweet potato, peeled and cubed (2 cups)
1 small zucchini, diced (1 cup)
1 medium red bell pepper, diced (1 cup)
1 small red onion, diced (1 cup)
4 garlic cloves, minced (2 teaspoons)
1 pound lean ground beef
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can fire-roasted tomatoes, with juice
1 cup frozen corn
1 packet taco seasoning OR 3 tablespoons homemade taco seasoning
1 cup shredded Mexican-style or Monterey Jack cheese
Optional: ⅓ cup chopped fresh cilantro, 3–4 sliced green onions
Instructions
1. Heat avocado oil in a large skillet over medium-high heat.
2. Add sweet potato and cook for 4–5 minutes, stirring occasionally.
3. Add zucchini, bell pepper, onion, and garlic; cook another 3–4 minutes until slightly tender.
4. Push veggies to one side, add ground beef to the other side; cook 7–9 minutes, breaking it up and draining grease.
5. Reduce heat to medium-low, add black beans, tomatoes, corn, and taco seasoning. Stir to combine.
6. Sprinkle cheese on top, cover, remove from heat, and let melt for about 2 minutes.
7. Top with cilantro and green onions if using. Serve warm.
Notes
To make this vegetarian, swap the beef for a second can of black beans or crumbled tofu.
Pairs great with rice, roasted potatoes, or tortilla chips.
Store leftovers in the fridge for up to 4 days, or freeze for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 379
- Sugar: 11g
- Sodium: 925mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 62mg