Description
Looking for a quick and flavorful dinner that doesn’t skimp on comfort or freshness? This One-Pan Taco Zucchini Skillet brings bold taco flavor, hearty ground beef, and tender zucchini together in a single skillet. Perfect for busy weeknights or when you’re craving something satisfying and wholesome with minimal cleanup!
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 pound ground beef (or turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 packet taco seasoning
- 1 cup diced tomatoes (fresh or canned)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Shredded cheese, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is soft and translucent.
- Add the ground beef, breaking it apart as it cooks. Cook for 5-7 minutes until fully browned, then drain excess fat if needed.
- Stir in zucchini, black beans, corn, taco seasoning, and diced tomatoes. Mix everything together.
- Cover and cook for 10 minutes, stirring occasionally, until zucchini is tender and everything is nicely blended.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and top with shredded cheese if you like. Serve warm!
Notes
- For extra spice, add chopped jalapeños or a pinch of chili flakes.
- Make it low-carb by omitting the beans and corn.
- Tastes great with a side of tortilla chips or scooped into lettuce wraps!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
Keywords: zucchini taco skillet, one-pan taco dinner, easy ground beef skillet, healthy taco skillet