Zucchini and Beef Taco Skillet
This quick and simple savory taco skillet can be served alone, with tortillas, or in crunchy lettuce leaves.
Prep: 10 minsCook: 25 minsTotal: 35 mins
Servings: 6 1x
Ingredients
- 2 lbs ground beef
- 2 zucchinis, diced
- 1 bell pepper, diced
- 1 medium onion, diced
- 1 large tomato, diced
- 2 tablespoons taco seasoning
- 6–8 romaine lettuce leaves, for serving
- 1/2 avocado, diced, for garnish
- 1 tablespoon fresh cilantro, for garnish
Taco Seasoning
- 2 tbsp chili powder
- 2 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp cumin
- 2 tsp oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne
Instructions
- Brown: In a large skillet over medium heat, add onion and let it cook until soft, about 3-4 minutes. Add the ground beef to the skillet, stirring to break up and crumble. Add 1 tablespoon taco seasoning. Cook until lightly browned, about 7-8 minutes.
- Cook the vegetables: Add the zucchini and bell peppers to the pan and mix with ground beef. Let mixture cook for additional 7-10 minutes until vegetables are cooked, but still firm. Once the vegetables are cooked, add the the remaining taco seasoning and stir.
- Simmer: Add the tomatoes and cover the skillet and let the dish cook an additional 2-4 minutes.
- Serve: Serve wrapped in lettuce leaves, with taco shells, or over rice. Garnish with diced avocado and freshly chopped cilantro.
Notes
- You can also use your favorite taco seasoning mix.
- Use an additional 1-2 tablespoons taco seasoning for more of a kick!
Find it online: https://coconutsandkettlebells.com/zucchini-beef-taco-skillet/