
My family can't get enough of this one-pan dinner that's become our go-to when we need something filling, nutritious, and fast. The mix of ground beef with colorful veggies makes a bright, vitamin-rich meal that makes everyone happy without spending forever in the kitchen.
I came up with this dish during a crazy busy week when I needed to use up zucchini and ground beef before they spoiled. What started as just throwing things together has turned into the meal my family asks for most. Even my teenager who normally hates vegetables asks for more.
What You'll Need
- Avocado oil: Gives a neutral taste and won't burn when cooking at high temps
- Sweet potato: Brings natural sugar and chunky texture while adding nutrients
- Zucchini: Adds juiciness and subtle flavor that works great with beef
- Red bell pepper: Gives bright color and sweet crunch
- Red onion: Packs more punch than the yellow kind
- Fresh garlic cloves: Create the must-have flavor base
- Lean ground beef: Delivers protein without too much grease
- Black beans: Add fiber and make you feel fuller longer
- Fire roasted tomatoes: Bring a smoky taste regular canned tomatoes don't have
- Frozen corn: Adds little bursts of sweetness and color
- Taco seasoning: Gives quick Mexican flavor without measuring spices
- Mexican cheese blend: Gets all gooey and pulls everything together
- Fresh cilantro and green onions: Add fresh zip at the end
Cooking Guide
- Start with Sweet Potatoes:
- Warm avocado oil in a big skillet over medium high heat until it glistens but isn't smoking. Toss in the cubed sweet potatoes and cook for 4 to 5 minutes, giving them a stir now and then so they don't stick. These guys need more time than other veggies so they get a head start. You'll know they're doing well when the edges start to brown a bit.
- Add Remaining Vegetables:
- Throw in the zucchini, bell pepper, onion, and garlic. Mix them with the partly cooked sweet potatoes and keep cooking another 3 to 4 minutes. The veggies should get a little soft but still have some bite to them. Your garlic should smell good but not turn brown or it'll taste bitter.
- Cook the Ground Beef:
- Push all the veggies to one side of the pan to make room for the beef. Put the meat in the empty space and cook for 7 to 9 minutes, breaking it up with a wooden spoon as it browns. This way you can cook everything together but keep stuff separate until you're ready to mix it all. When the beef isn't pink anymore, carefully pour off extra fat if there's too much.
- Combine and Season:
- Turn the heat down to medium low so nothing burns. Add black beans, fire roasted tomatoes with all their juice, frozen corn, and taco seasoning to the pan. Mix everything really well so the seasoning and all ingredients get evenly spread out. The juice from the tomatoes will make a light sauce that helps everything stick together.
- Melt the Cheese:
- Scatter shredded cheese all over the top. Put the lid on the skillet and take it off the heat. Let it sit about 2 minutes, letting the leftover heat melt the cheese without cooking everything too much. The steam trapped under the lid helps melt the cheese perfectly without drying out your food.
- Garnish and Serve:
- Take off the lid and sprinkle fresh cilantro and sliced green onions on top if you want. The fresh herbs make it look pretty and taste brighter. Serve it right away while hot, straight from the pan for a casual look or move it to a serving dish if you're feeling fancy.

Fire roasted tomatoes are the game-changer in this dish. I found out how amazing they are by accident when I grabbed the wrong can at the store. My husband noticed right away and now we won't use regular tomatoes in this meal. That light smoky flavor adds something special that makes this simple dinner taste like I spent all day cooking it.
Keeping Leftovers
This one-pan meal actually gets better overnight as all the flavors mix together. Keep any extra food in a sealed container in the fridge for up to 4 days. When you warm it up, add a spoon of water or broth to keep it from drying out and heat it slowly on the stove or in the microwave until just warm. The cheese will blend back in nicely without getting weird.
Quick Swaps
You can easily change this recipe based on what's in your kitchen. Yellow squash works just as well as zucchini. Ground turkey can replace beef if you want something leaner. Pinto beans are creamier than black beans if that's what you prefer. If you like it hot, throw in a chopped jalapeño with the veggies or use pepper jack instead of Mexican cheese blend.

Ways To Serve It
You can enjoy this flexible one-pan meal many different ways. Scoop it into warm tortillas for easy tacos. Put it on top of cooked brown rice or quinoa to make it go further. Use it to top baked potatoes. For fewer carbs, serve it in lettuce cups with some sliced avocado. My family likes it with a basic side salad dressed with lime juice and olive oil.
Make It Your Own
This basic recipe can be changed to fit what your family likes. The sweet potato adds good nutrition but you can use regular potatoes if you want. You can add more meat or more veggies depending on what you prefer. Some families like more sauce, so adding a half cup of beef broth makes it more like a stew that's perfect over rice.
Frequently Asked Questions
- → Can I swap the ground beef for another protein?
Sure! Use ground turkey, chicken, or a plant-based option for a similar texture and taste.
- → Can I skip the cheese or go dairy-free?
Of course! Skip it or swap for a dairy-free shredded cheese for a lactose-free option.
- → What other veggies go well in this dish?
Add mushrooms, spinach, or kale for extra nutrients and flavor twists.
- → How should I keep leftovers fresh?
Put leftovers in a sealed container in the fridge. They’ll stay good up to 3 days. Reheat on the stove or microwave.
- → Can I prep this meal ahead of time?
Definitely! Make it in advance and warm it up before serving. Tastes amazing the next day too!