Ground Beef Zucchini Skillet
This ground beef zucchini skillet combines lean ground beef, zucchini, and bold Mexican flavors in a quick, one-pan meal that's high in protein and perfect for busy weeknights.
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 homemade
- 1 cup shredded Mexican-style cheese blend
- Optional garnishes Fresh cilantro, sliced green onions
Instructions
- Heat 2 teaspoons avocado oil in a large skillet over medium-high heat. Swirl to coat the bottom.
- Cook diced sweet potatoes for 4-5 minutes, stirring occasionally, until they start to soften.
- Add zucchini, red bell pepper, onion, and minced garlic. Cook for another 3-4 minutes until vegetables are tender-crisp.
- Push vegetables to one side of the skillet. Add ground beef to the empty side and cook for 7-9 minutes, breaking it into smaller pieces as it browns.
- Once the beef is fully cooked, drain any excess grease.
- Lower the heat to medium-low. Add black beans, fire-roasted tomatoes (with juice), frozen corn, and taco seasoning. Stir to combine.
- Top with shredded cheese, cover with a lid, and remove from heat. Let the cheese melt for about 2 minutes.
- Garnish with fresh cilantro or green onions, then serve warm.