Ground Beef Zucchini Skillet (Print Version)
One-pan ground beef and zucchini skillet with veggies. Quick, hearty, and ready in 30 minutes.
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons avocado oil
02 -
1 medium sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
03 -
1 small zucchini, diced (about 1 cup)
04 -
1 medium red bell pepper, diced (about 1 cup)
05 -
1 small red onion, diced (about 1 cup)
06 -
4 garlic cloves, minced (about 2 teaspoons)
07 -
1 pound lean ground beef
08 -
1 (15 oz) can black beans, drained and rinsed
09 -
1 (15 oz) can fire-roasted tomatoes with juice
10 -
1 cup frozen corn
11 -
1 packet taco seasoning (or ⅓ cup homemade taco seasoning)
12 -
1 cup shredded Mexican-style or Monterey Jack cheese blend
→ Optional Garnishes
13 -
⅓ cup chopped fresh cilantro
14 -
3-4 sliced green onions
# Instructions:
01 -
In a large skillet over medium-high heat, add the avocado oil and swirl to coat the bottom of the pan. Add the diced sweet potato and cook while stirring occasionally for 4-5 minutes.
02 -
Add the zucchini, bell pepper, onion, and garlic to the skillet. Cook for an additional 3-4 minutes or until the vegetables are slightly tender.
03 -
Move the vegetables to one side of the skillet and place the ground beef on the other side. Cook the beef for 7-9 minutes, breaking it into small pieces as it cooks. Drain any excess grease after cooking.
04 -
Reduce the heat to medium-low and add the black beans, fire-roasted tomatoes with juice, frozen corn, and taco seasoning. Stir all ingredients together thoroughly.
05 -
Sprinkle the shredded cheese over the top of the mixture, place the lid on the skillet, remove from heat, and let the cheese melt for about 2 minutes.
06 -
Remove the lid, add desired garnishes such as cilantro or green onions, and serve while hot.
# Notes:
01 -
This dish is high in protein and fiber, making it a nutritious and satisfying option for dinner.