Ground Beef and Zucchini Skillet
Ingredients
The skillet 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 ⅓ cup of homemade taco seasoning)
-
1
cup
Mexican-style or Monterey Jack shredded cheese blend
Optional garnishes
-
⅓
cup
chopped fresh cilantro
-
3-4
slices
green onions
Instructions
- Heat avocado oil in a large skillet over medium-high heat and add the diced sweet potato, cooking for 4-5 minutes.
- Add zucchini, bell pepper, onion, and garlic, and cook for an additional 3-4 minutes until vegetables are slightly tender.
- Move vegetables to one side and add ground beef to the other side of the skillet, cooking for 7-9 minutes while breaking it into small pieces. Drain excess grease.
- Reduce heat to medium-low and add black beans, tomatoes with juice, frozen corn, and taco seasoning. Stir to combine.
- Sprinkle cheese on top, cover the skillet, and remove from heat to let the cheese melt for about 2 minutes.
- Remove the lid, add garnishes, and serve warm.
Nutrition Facts (estimated)
Servings
4-6
Calories
379
Total fat
10g
Total carbohydrates
27g
Total protein
28g
Sodium
925mg
Cholesterol
62mg
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