Savory Zucchini Taco Skillet: A Delicious Twist on a Mexican Favorite

Ingredients

• 1. A hint of olive oil to kick off the cooking process
• 2. A generous portion of lean ground beef weighing in at ¾ pound
• 3. A flavorful mix of reduced-sodium taco seasoning, precisely 1 ½ tablespoons
• 4. A dash of kosher salt, ¾ teaspoon to be exact
• 5. A can of no-salt-added fire-roasted tomatoes, 14.5 ounces, with all their juices
• 6. An additional can of reduced-sodium black beans, rinsed and ready to go
• 7. Fresh corn kernels, 1 cup worth, adding a burst of sweetness
• 8. ½ cup of water to bring everything together
• 9. Spiralized zucchini, 3 cups, for a healthy veggie twist
• 10. A sprinkle of shredded Cheddar cheese, ⅓ cup, for that creamy finish
• 11. Chopped green onion, ¼ cup, to add a pop of color and freshness

Step 1

Begin by heating oil in a generously sized skillet on medium heat. Once warm, introduce the beef, stirring occasionally for about 4 minutes to crumble it. Turn up the heat to medium-high. Sprinkle in the taco seasoning and salt, stirring frequently until the meat takes on a nice brown hue, approximately 2 minutes more.

Step 2

Next, toss in the tomatoes, beans, corn, and water. Allow the mixture to reach a gentle simmer, remembering to give it a stir now and then. Let it simmer until it thickens slightly, usually around 5 minutes.

Step 3

Introduce the zucchini into the mix, stirring well. Lower the heat to medium-low, cover, and let it cook until the zucchini reaches a tender consistency, which is typically about 3 minutes.

Step 4

Serve the dish into 4 bowls, ensuring each portion is satisfyingly garnished with cheese and fresh green onion.