Cheesy Tex-Mex Zucchini Skillet

Cheesy Tex-Mex Zucchini Skillet

from melskitchencafe.com

Ingredients

  • 1 pound lean ground beef or ground turkey
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn kernels
  • 1 can (14.5-ounces) diced tomatoes (don't drain)
  • 1 can (15-ounces) black, pinto, or white beans, drained and rinsed
  • 1 can (4-ounces) green chiles (mild or spicy), drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoons oregano
  • 1/4 teaspoon paprika, smoked or sweet
  • 4 cups finely chopped zucchini (about 2 medium zucchinis)
  • 1 to 2 cups shredded Mexican-blend cheese
  • Tortilla or corn chips
  • Sour cream
  • Fresh, chopped cilantro
  • Avocados
  • Salsa
  • Olives

Directions

  1. 1

    In a large, 12-inch nonstick skillet (it will be very full by the end, so don't use a smaller size) over medium heat, brown the ground beef, onion, garlic, salt and pepper. Break the meat into small pieces and cook until no longer pink. Drain grease.

  2. 2

    Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to combine.

  3. 3

    Add the zucchini and stir until evenly combined. Bring the mixture to a gentle simmer over medium heat and cook, stirring often, until the ingredients are heated through and the zucchini is tender (I only cook for a few minutes so the zucchini stays al dente; cook longer if you want the zucchini softer).

  4. 4

    Season to taste with additional salt and pepper, if needed.

  5. 5

    Turn the heat to low. Pat the zucchini mixture into a mostly even layer, sprinkle with cheese, cover with a lid or loosely with foil, and let rest on the heat until the cheese is melted, 3-4 minutes.

  6. 6

    Serve warm with toppings of choice: chips, sour cream, cilantro, olives, avocados, salsa, etc.