Ground Beef and Zucchini Skillet
Ground beef, veggies and fresh zucchini are seasoned to perfection in this skillet dinner. Try it as a main dish, as a chip dip, as taco filling or rolled in a burrito. It's delicious no matter how you eat it!
Ingredients
- 1 poundground beef
- ½ cupchopped onion
- 3 clovesgarlic
- 1 teaspoonsalt
- ⅓ teaspoonground pepper
- 1 canundrained diced tomatoes
- 1 cupfrozen or canned corn
- 1 canblack beans, drained and rinsed
- 1 canundrained green chilies
- 4 cupsfinely chopped zucchini (approximately 2 medium zucchinis)
- 1 teaspooncumin
- 1 teaspoonchili powder
- 1 teaspoondried oregano or 1/4 cup fresh
- ¼ teaspoonpaprika
- 1 cupsgrated cheese of your choice
Directions
- 1
In a large skillet on medium heat, saute the onions and garlic in about a tablespoon of oil. Add the ground beef and brown until cooked through. Strain out the grease, if needed.
- 2
Return drained beef to the pan. Add in the corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir it all to combine.
- 3
Once everything is warmed through, add in the diced zucchini and stir. Simmer all the ingredients until the zucchini is fork tender or cooked to your liking. I like to slightly undercook my zucchini as it will continue to soften with the heat.
- 4
Remove skillet from heat and sprinkle the top with cheese.
- 5
Put in the oven on broil until the cheese is bubbly and slightly browning.
- 6
Serve with any toppings of your choice or as a delicious chip dip. Store leftovers in an airtight container in the refrigerator for up to a week.