Description
This One-Pan Taco Zucchini Skillet is a fast, flavorful, and healthy dinner the whole family will love. Ready in just 30 minutes, this low-carb meal combines seasoned ground beef, fresh vegetables, and melted cheese in one easy skillet.
Ingredients
- Olive oil cooking spray
- 1 1/2 pounds lean ground beef
- 1/2 onion, chopped
- 2 bell peppers, diced
- 2 cups zucchini, diced
- 2 teaspoons chili powder or taco seasoning
- 14.5 ounces diced tomatoes (or 10-ounce can diced tomatoes with green chilies)
- 1/4 cup water
- Salt and black pepper, to taste
- 2/3 cup shredded cheddar or Monterey Jack cheese
- Optional toppings: avocado, cilantro, extra cheese, tortilla chips
Instructions
- Spray a large skillet with olive oil cooking spray and heat over medium-high heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in the chopped onion, diced bell peppers, and a pinch of salt. Cook for 2–3 minutes.
- Add the chili powder (or taco seasoning), diced zucchini, and diced tomatoes. Stir well to combine.
- Cook for 3–5 minutes, or until the zucchini is tender. Add 1/4 cup water if the mixture becomes too dry.
- Sprinkle the shredded cheese evenly over the top.
- Cover the skillet and cook until the cheese has melted.
- Serve hot with your favorite taco toppings such as avocado, cilantro, extra cheese, or tortilla chips.
Notes
- For extra spice, use diced tomatoes with green chilies.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican