Ground Beef Zucchini Skillet
This ground beef zucchini skillet combines lean ground beef, fresh zucchini, sweet potatoes, and bold taco seasoning into an easy, one-pan meal perfect for healthy weeknight dinners.
Ingredients
- 2 teaspoons avocado oil
- 1 medium sweet potato peeled and cut into ½-inch cubes (about 2 cups)
- 1 small zucchini diced (about 1 cup)
- 1 medium red bell pepper diced (about 1 cup)
- 1 small red onion diced (about 1 cup)
- 4 cloves garlic minced (about 2 teaspoons)
- 1 lb lean ground beef
- 1 (15 oz) can black beans drained and rinsed
- 1 (15 oz) can fire-roasted tomatoes
- 1 cup frozen corn
- 1 packet taco seasoning (or 3 tablespoons of homemade taco seasoning)
- 1 cup Mexican-style or Monterey Jack shredded cheese blend
- ⅓ cup fresh cilantro chopped, optional for garnish
- 3-4 sliced green onions optional for garnish
Instructions
- Heat a large skillet over medium-high heat. Add the avocado oil and swirl to coat the bottom evenly.
- Add the diced sweet potato and sauté, stirring occasionally, for 4–5 minutes until slightly softened.
- Stir in the zucchini, bell pepper, onion, and garlic, cooking for another 3–4 minutes until vegetables are tender but vibrant.
- Push the vegetables to one side of the skillet. Add the ground beef to the other side and cook for 7–9 minutes, breaking it into small crumbles.
- Once the beef is evenly browned, drain any excess grease and mix in the vegetables.
- Lower the heat to medium-low. Stir in the black beans, fire-roasted tomatoes (with their juices), frozen corn, and taco seasoning until well combined.
- Sprinkle the shredded cheese over the top, cover the skillet with a lid, and remove from heat. Let sit for 2 minutes until the cheese is melted and gooey.
- Garnish with chopped cilantro or green onions, if desired, and serve warm.
Notes
This dish reheats beautifully and is perfect for meal prep. You can make it gluten-free, keto, or dairy-free with customizable variations!