Beef Zucchini Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 packet taco seasoning (or ⅓ cup homemade taco seasoning)
02 -
1 cup frozen corn
03 -
1 medium red bell pepper, diced (around 1 cup)
04 -
4 garlic cloves, minced (roughly 2 teaspoons)
05 -
1 small zucchini, diced (makes about 1 cup)
06 -
1 medium sweet potato, peeled and chopped into ½-inch pieces (around 2 cups)
07 -
2 teaspoons avocado oil
08 -
1 (15 oz) can fire-roasted tomatoes with juice
09 -
1 (15 oz) can black beans, rinsed after draining
10 -
1 small red onion, diced (roughly 1 cup)
11 -
1 cup shredded Monterey Jack or Mexican cheese blend
12 -
1 pound lean ground beef
→ Optional Garnishes
13 -
3-4 sliced green onions
14 -
⅓ cup fresh cilantro, chopped
# Instructions:
01 -
Heat avocado oil over medium-high in a large skillet. Toss in the sweet potato cubes and stir them occasionally for 4 to 5 minutes until they start softening.
02 -
Pop the bell pepper, onion, garlic, and zucchini into the skillet. Stir them around for 3-4 minutes until they begin to soften.
03 -
Push the veggies to one side of the skillet and drop the ground beef on the empty side. Break it into smaller bits as it cooks for about 7-9 minutes. Get rid of any leftover grease after.
04 -
Turn the heat down to medium-low. Add black beans, corn, taco seasoning, and fire-roasted tomatoes with their juice. Mix thoroughly so everything’s combined.
05 -
Sprinkle cheese on top of the mixture. Put a lid on the skillet, remove it from the heat, and let the cheese melt nicely (about 2 minutes).
06 -
Take off the lid and sprinkle with green onions or cilantro, or both. Serve while it’s nice and warm.
# Notes:
01 -
Packed with protein and fiber, this meal keeps you full and provides plenty of nutrients.