Ground Beef and Zucchini Skillet

Ground Beef and Zucchini Skillet

from therealfooddietitians.com
30 min
379 kcal / serving

This recipe combines two affordable, easy-to-find ingredients: ground beef and zucchini, in one quick skillet dinner. It's high in protein and high in fiber, and can be on the table in less than 30 minutes.

Ingredients

  • 2 teaspoonsavocado oil
  • 1 mediumsweet potato, peeled and cut into ½-inch cubes (about 2 cups)
  • 1 smallzucchini, diced (about 1 cup)
  • 1 mediumred bell pepper, diced (about 1 cup)
  • 1 smallred onion, diced (about 1 cup)
  • 4garlic cloves, minced (about 2 teaspoons
  • 1 lblean ground beef
  • 1can black beans, drained and rinsed
  • 1can fire-roasted tomatoes
  • 1 cupfrozen corn
  • 1packet taco seasoning (or 3 tablespoons of homemade taco seasoning)
  • 1 cupmexican-style or monetary jack shredded cheese blend
  • optional for garnish: ⅓ cup chopped fresh cilantro, 3-4 sliced green onions

Directions

  1. 1

    In a large skillet over medium-high heat add the avocado oil and swirl to coat bottom of pan. Add the diced sweet potato and cook, while stirring occasionally, for 4-5 minutes.

  2. 2

    Add the zucchini, bell pepper, onion, and garlic; cook an additional 3-4 minutes or until vegetables are slightly tender.

  3. 3

    Move the vegetables to one side of the skillet and place the ground beef on the other side of skillet. Cook the beef for 7-9 minutes, breaking it into small pieces as it cooks. Drain any excess grease after the ground beef is cooked through.

  4. 4

    Reduce the heat to medium-low and add the black beans, tomatoes (with juice), frozen corn, and taco seasoning. Stir everything together.

  5. 5

    Sprinkle the shredded cheese over top, place the lid on the skillet, remove from heat, and let the cheese melt for about 2 minutes.

  6. 6

    Remove lid, add desired garnishes, then serve.