Ingredients35 m servings 331
- 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.
- 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.
Per Serving: 331 calories; 17.2 21.5 26.2 69 689 Full nutrition
ReviewsRead all reviews 5
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.
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...
I added hominy instead of corn and half a jar of flame roasted green Chile. It was excellent!
This was very delicious! We put it in a wrap and added jalapenos. Yum!