Description
This Ground Beef and Zucchini Skillet is a flavorful, one-pan meal perfect for a quick weeknight dinner. Combining tender sautéed veggies, seasoned ground beef, black beans, and fire-roasted tomatoes, it’s a nutritious and hearty dish topped with melted Mexican-style cheese. Ready in just 30 minutes, it’s a delicious blend of protein and vegetables with a satisfying Tex-Mex twist.
Ingredients
Vegetables
- 1 small zucchini, diced (about 1 cup)
- 1 medium sized red bell pepper, diced (about 1 cup)
- 1 cup diced yellow onion
- 3 garlic cloves, minced (3 teaspoons)
- 1 cup frozen corn
Meat & Protein
- 1 pound lean ground beef
- 1 (15 ounce) can black beans, rinsed and drained
Other
- 1 (15 ounce) can fire roasted tomatoes, drained
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- Salt and pepper, to taste
- 1 cup Mexican style cheese or jack cheese, shredded
Instructions
- Sauté veggies: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add diced zucchini, diced red bell pepper, and diced yellow onion. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Cook beef: Remove the sautéed vegetables from the pan and set aside. In the same skillet, add the ground beef and cook over medium-high heat for 7-9 minutes, breaking it up with a spoon, until fully cooked and browned. Drain any excess grease from the pan.
- Combine ingredients: Reduce heat to medium-low. Return the sautéed vegetables to the skillet. Add salt and pepper to taste, taco seasoning, drained black beans, drained fire roasted tomatoes, and frozen corn. Stir everything together until well combined. Cook for a few minutes until the mixture is heated through.
- Melt cheese: Remove the skillet from heat. Sprinkle the shredded Mexican-style cheese evenly over the top of the mixture. Cover the skillet with a lid and let it sit for 2 minutes to allow the cheese to melt.
- Garnish and serve: Remove the lid and serve the skillet hot. Optionally, garnish with rice, sour cream, avocado slices, and fresh cilantro for added flavor and texture.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Use gluten-free taco seasoning if you need this recipe to be gluten free.
- For extra spice, add chopped jalapeños when sautéing the vegetables.
- This dish pairs well with warm tortillas or over steamed rice.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
