Ground Beef and Zucchini

This skillet dinner has become my family's favorite weeknight solution when I need something hearty, healthy, and quick. The combination of ground beef and fresh vegetables creates a colorful, nutrient-packed meal that satisfies everyone at the table without hours of cooking.

I discovered this recipe during a particularly hectic week when I needed to use up some zucchini and ground beef. What started as a kitchen experiment has turned into our most requested dinner. Even my vegetable-averse teenager asks for seconds.

Ingredients

• Avocado oil: Provides a clean flavor and high smoke point perfect for sautéing
• Sweet potato: Adds natural sweetness and hearty texture while boosting nutrition
• Zucchini: Brings moisture and mild flavor that blends beautifully with the beef
• Red bell pepper: Contributes vibrant color and sweet crunch
• Red onion: Offers sharper flavor than yellow varieties
• Fresh garlic cloves: Deliver essential aromatic foundation
• Lean ground beef: Provides protein while limiting excess fat
• Black beans: Increase fiber and make the meal more filling
• Fire roasted tomatoes: Bring smoky depth you cannot get from regular canned tomatoes
• Frozen corn: Adds sweet pops of texture and color
• Taco seasoning: Creates instant Mexican inspired flavor
• Mexican cheese blend: Melts beautifully and ties all ingredients together
• Fresh cilantro and green onions: Brighten the finished dish with herbaceous notes

Step-by-Step Instructions

Start with Sweet Potatoes:

Heat avocado oil in a large skillet over medium high heat until it shimmers but does not smoke. Add the diced sweet potato cubes and cook for 4 to 5 minutes, stirring occasionally to prevent sticking. Sweet potatoes take longer than other vegetables so they need this head start. Look for slight browning on the edges which indicates caramelization has begun.

Add Remaining Vegetables:

Introduce the zucchini, bell pepper, onion, and minced garlic to the skillet. Stir to combine with the partially cooked sweet potatoes and continue cooking for another 3 to 4 minutes. The vegetables should become slightly tender but maintain some firmness. The garlic should become fragrant but not brown which would create bitterness.

Cook the Ground Beef:

Push all vegetables to one side of the skillet to create space for the ground beef. Add the beef to the cleared area and cook for 7 to 9 minutes, breaking it into small pieces with a wooden spoon as it browns. This technique allows you to cook everything in one pan while keeping components distinct until ready to combine. Once beef is no longer pink, carefully drain excess fat if necessary.

Combine and Season:

Reduce heat to medium low to prevent burning. Add black beans, fire roasted tomatoes with their juice, frozen corn, and taco seasoning to the skillet. Stir everything together thoroughly to ensure even distribution of seasoning and ingredients. The moisture from the tomatoes will help create a light sauce that binds everything together.

Melt the Cheese:

Sprinkle shredded cheese evenly across the top of the mixture. Place the lid on the skillet and remove from heat. Let stand for about 2 minutes, allowing residual heat to melt the cheese without overcooking the ingredients. The steam trapped under the lid creates the perfect environment for melting cheese without drying out the dish.

Garnish and Serve:

Remove the lid and add fresh cilantro and sliced green onions if desired. The fresh herbs add brightness and visual appeal to the finished dish. Serve immediately while hot, directly from the skillet for a rustic presentation or transfer to a serving dish.

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The fire roasted tomatoes are my secret weapon in this recipe. I discovered their transformative power years ago when I accidentally grabbed them instead of regular diced tomatoes. My husband immediately noticed the difference and now we never use regular tomatoes in this dish. The subtle smokiness creates depth that makes this simple dish taste like it took hours to prepare.

Storage Solutions

This skillet meal actually improves overnight as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a tablespoon of water or broth to prevent drying and heat gently on the stovetop or microwave until just warmed through. The cheese will reincorporate beautifully without separating.

Easy Substitutions

This recipe welcomes adaptations based on what you have available. Yellow squash works perfectly in place of zucchini. Ground turkey can substitute for beef to reduce fat content further. Pinto beans offer a creamier texture than black beans if preferred. For a spicier version, add a diced jalapeño with the vegetables or substitute pepper jack cheese for the Mexican blend.

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Serving Suggestions

Transform this versatile skillet meal by serving it multiple ways. Spoon it into warmed tortillas for quick tacos. Serve over cooked brown rice or quinoa to stretch servings further. Use as a hearty topping for baked potatoes. For a lower carb option, serve in lettuce cups with additional avocado slices. My family enjoys it with a simple side salad dressed with lime juice and olive oil.

Make It Your Own

This foundational recipe invites personalization based on your family's preferences. The sweet potato provides a nutritional boost but can be replaced with regular potatoes if that better suits your taste. The balance of meat to vegetables can be adjusted to emphasize either component. Some families prefer more sauce, in which case adding a half cup of beef broth creates a more stew like consistency perfect for serving over rice.

Frequently Asked Questions

→ Can I use a different protein instead of ground beef?

Yes, you can substitute ground turkey, chicken, or even a plant-based ground meat alternative for a similar flavor and texture.

→ Can I omit the cheese or use a dairy-free option?

Absolutely! You can leave out the cheese or use a dairy-free shredded cheese alternative for a lactose-free version.

→ What other vegetables can I add to this dish?

Feel free to include vegetables like mushrooms, spinach, or kale for added nutrition and flavor variety.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warm.

→ Can I make this dish in advance?

Yes, you can prepare this dish ahead of time and reheat it before serving. It tastes great the next day!