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My review
Zucchini Taco Skillet
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Carolyn Williams PhD RD
"Fight off inflammation with this healthy taco skillet which uses zucchini and lean ground beef."
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Ingredients
35 m servings 331Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
- Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.
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Footnotes
- Cook's Note:
- To make your own salt-free taco seasoning, combine 1/4 cup chili powder, 2 tablespoons ground cumin, 1 tablespoon cornstarch, 1 tablespoon garlic powder, 1 tablespoon kosher salt, 1 tablespoon paprika, and 2 teaspoons dried oregano, and 1/2 teaspoon cayenne pepper in an airtight container. Keeps for up to 3 months.
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Reviews
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2/19/2020
It’s easy to make, very healthy and filling. I added a bit of jalapeño pepper and just chopped the zucchini. Otherwise all ingredients as listed.
2/16/2020
It came out perfect! I always make a recipe exactly as instructed the first time and then the second time I tweak it a little to our taste but this one was great just the way it was presented. T...
2/9/2020
I added hominy instead of corn and half a jar of flame roasted green Chile. It was excellent!
2/4/2020
This was very delicious! We put it in a wrap and added jalapenos. Yum!
1/29/2020
This was a quick easy dish to throw together; and delicious too!