Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fight off inflammation with this healthy taco skillet which uses zucchini and lean ground beef.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

331 calories; protein 26.2g; carbohydrates 21.5g; fat 17.2g; cholesterol 69mg; sodium 689mg. Full Nutrition
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