Mexican Zucchini Skillet Casserole recipe
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Ingredients
- 1 pound lean ground beef ½ medium onion, chopped 3 cloves garlic, chopped salt and ground black pepper to taste 1 cup corn, black bean, and red pepper salsa (such as Desert Pepper Trading Company®) 1 teaspoon ground cumin 2 medium zucchini, cut into 1/4-inch chunks 2 Roma tomatoes, diced ½ cup shredded Cheddar cheese, or more to taste
Nutrition Info
- 353.1 caloriescarbohydrate: 16.9 gcholesterol: 83.3 mgfat: 20.6 gfiber: 5.8 gprotein: 27.1 gsaturatedFat: 9.1 gservingSize: -sodium: 482.4 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Mexican Zucchini Skillet Casserole
Directions
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Heat a large skillet over medium heat. Add ground beef, onion, garlic, salt, and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes.
Add salsa and cumin to the skillet, reduce heat to low. Cover and simmer until flavors blend, about 5 minutes. Add zucchini and tomatoes. Cover and cook until zucchini is tender but not too soft, about 10 minutes more. Top with Cheddar cheese.