Description
This One-Pan Taco Zucchini Skillet is a flavorful and easy-to-make dish that combines ground beef, zucchini, bell peppers, and black beans with delicious Mexican-inspired spices. Topped with melted cheese and fresh garnishes, it’s a satisfying meal for any night of the week.
Ingredients
Scale
Ground Beef Mixture:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Chopped cilantro and sliced green onions for garnish (optional)
Instructions
- Heat the Skillet: Heat olive oil in a large skillet over medium heat.
- Cook Aromatics: Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds.
- Cook Beef: Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add Vegetables and Seasonings: Stir in zucchini, bell pepper, black beans, diced tomatoes, chili powder, cumin, paprika, oregano, salt, and pepper. Cover and simmer for 10–12 minutes.
- Melt Cheese and Serve: Sprinkle shredded cheddar cheese over the top, cover again, and let it melt for 1–2 minutes. Garnish with cilantro and green onions before serving.
Notes
- You can substitute ground turkey or chicken for the beef.
- For a spicier version, add a diced jalapeño or extra chili powder.
- Serve with tortilla chips, over rice, or wrapped in tortillas for tacos.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 380
- Sugar: 6g
- Sodium: 590mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
