Description
This Ground Beef and Zucchini Skillet is a hearty and flavorful one-pan meal perfect for busy weeknights. Combining lean ground beef with nutritious vegetables like zucchini, sweet potatoes, and bell peppers, along with black beans and fire-roasted tomatoes, it creates a balanced meal packed with protein, fiber, and vibrant flavors. Finished with melted cheese and fresh garnishes, this dish is both comforting and colorful, ready in just 30 minutes.
Ingredients
Vegetables and Aromatics
- 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 garlic cloves, minced (about 2 teaspoons)
- 1 cup frozen corn
Proteins and Canned Goods
- 1 lb lean ground beef
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can fire-roasted tomatoes
Seasonings and Oils
- 2 teaspoons avocado oil
- 1 packet taco seasoning (or 3 tablespoons of homemade taco seasoning)
Dairy
- 1 cup Mexican-style or Monterey Jack shredded cheese blend
Optional Garnishes
- ⅓ cup chopped fresh cilantro
- 3-4 sliced green onions
Instructions
- Heat oil and cook sweet potato: In a large skillet over medium-high heat, add the avocado oil and swirl to coat the bottom of the pan. Add the diced sweet potato and cook, stirring occasionally, for 4-5 minutes until slightly tender.
- Add zucchini and other vegetables: Add the diced zucchini, bell pepper, red onion, and minced garlic to the skillet. Cook for an additional 3-4 minutes until the vegetables are slightly tender but still retain some bite.
- Cook the ground beef: Push the cooked vegetables to one side of the skillet. Place the lean ground beef on the other side and cook for 7-9 minutes, breaking it into small pieces as it cooks. Once cooked through, drain any excess grease from the skillet.
- Add beans, tomatoes, corn, and seasoning: Reduce the heat to medium-low. Stir in the drained black beans, fire-roasted tomatoes with juice, frozen corn, and taco seasoning. Mix everything thoroughly to combine all flavors evenly.
- Melt the cheese: Sprinkle the shredded cheese evenly over the top of the mixture. Place a lid on the skillet, remove from heat, and let the cheese melt for about 2 minutes.
- Garnish and serve: Remove the lid, add optional garnishes like chopped cilantro and sliced green onions if desired, then serve immediately.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a spicier version, add a pinch of cayenne pepper or use a spicy taco seasoning.
- If you don't have avocado oil, olive oil or canola oil works well.
- This recipe can be made gluten-free by ensuring the taco seasoning is gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
