Description
A quick and delicious one-pan meal featuring ground beef, vegetables, and cheese, perfect for a weeknight dinner.
Ingredients
Scale
- Olive oil cooking spray
- 1 1/2 pounds lean grass-fed ground beef
- 1/2 onion chopped
- 2 bell peppers diced
- 2 cups zucchini diced
- 2 teaspoons chili powder
- 14.5 oz diced tomatoes (or 10 oz can diced tomatoes with green chilis)
- 1/4 cup water
- Sprinkle of salt and pepper
- 2/3 cup shredded cheddar or Monterey Jack cheese
- Optional taco toppings: Avocado, cilantro, extra cheese, etc.
Instructions
- Spray a large skillet with olive oil cooking spray and place it over medium-high heat. Add ground beef to the hot skillet and brown until cooked through.
- Add onions, bell pepper, and salt to the cooked meat. Sauté for 2-3 minutes, then add in taco seasoning, zucchini, and canned tomatoes.
- Cook the meat and veggie mixture for 3-5 minutes or until the zucchini is tender. Add 1/4 cup water, if necessary, to keep the mixture from sticking to the bottom of the skillet. Top with cheese.
- Cover the skillet until the cheese melts.
- Serve with your favorite taco toppings – we love topping with avocado, cilantro, and sometimes tortilla chips.
Notes
- This dish can be customized with various toppings based on personal preference.
- Use ground turkey or chicken for a leaner option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg