Zucchini Taco Skillet recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 1 teaspoon olive oil ¾ pound lean ground beef 1 ½ tablespoons reduced-sodium taco seasoning mix ¾ teaspoon kosher salt 1 (14.5 ounce) can no-salt-added fire-roasted tomatoes with juices 1 (14 ounce) can reduced-sodium black beans, rinsed and drained 1 cup fresh corn kernels ½ cup water 3 cups spiralized zucchini ⅓ cup shredded Cheddar cheese ¼ cup chopped green onion
Nutrition Info
- 331.4 caloriescarbohydrate: 21.5 gcholesterol: 69 mgfat: 17.2 gfiber: 6.8 gprotein: 26.2 gsaturatedFat: 6.3 gservingSize: -sodium: 689 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Taco Skillet
Directions
-
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.