Name: Zucchini Taco Skillet
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 teaspoon; Lean ground beef - ¾ pound; Reduced-sodium taco seasoning mix - 1 ½ tablespoons; Kosher salt - ¾ teaspoon; No-salt-added fire-roasted tomatoes with juices - 1 (14.5 ounce) can; Reduced-sodium black beans, rinsed and drained - 1 (14 ounce) can; Fresh corn kernels - 1 cup; Water - ½ cup; Spiralized zucchini - 3 cups; Shredded Cheddar cheese - ⅓ cup; Chopped green onion - ¼ cup

Ingredients for - Zucchini Taco Skillet

1. Olive oil 1 teaspoon

2. Lean ground beef ¾ pound

3. Reduced-sodium taco seasoning mix 1 ½ tablespoons

4. Kosher salt ¾ teaspoon

5. No-salt-added fire-roasted tomatoes with juices 1 (14.5 ounce) can

6. Reduced-sodium black beans, rinsed and drained 1 (14 ounce) can

7. Fresh corn kernels 1 cup

8. Water ½ cup

9. Spiralized zucchini 3 cups

10. Shredded Cheddar cheese ⅓ cup

11. Chopped green onion ¼ cup

How to cook deliciously - Zucchini Taco Skillet

1 . Stage

Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.

2 . Stage

Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.