If you’re looking for a super easy savory dish with just the right amount of kick, look no further than the zucchini and beef taco skillet.
A taco skillet is just that—a skillet packed full of all the foods and flavors that are traditionally stuffed inside tacos. While typically served with tortilla chips or taco shells, you can also eat this zucchini and beef taco skillet on a bed of greens, wrapped up in a romain lettuce leaf, or on its own.
This zucchini and beef taco skillet is one of my favorite dishes to make—because tacos
, of course—but also because it can be cooked in one
skillet. Typically, as I’m adding ingredients to the skillet and letting it cook, I’m also working on making salads, and quickly prepping the table for dinner. This means, I can cook dinner and get just about everything cleaned up in 30 minutes.
What sets this beef taco skillet apart from the rest is the inclusion of a variety of fresh vegetables. Both zucchini and pepper blend perfectly with ground beef, and bring out the flavor of the taco seasoning. While you can buy taco seasoning pre-made
, you can also make the spice blend easily at home for a bit cheaper, which is why I’ve included my go-to taco seasoning recipe.
Got any questions about this zucchini and beef taco skillet? Tried a different variation? Let me know in the comments below!
This quick and simple savory taco skillet can be served alone, with tortillas, or in crunchy lettuce leaves.
- 1.5 lb ground beef
- 2 zucchinis, diced
- 1 bell peppers, diced
- 1 medium onion, diced
- 1 large tomato, diced
- 3 cups of raw spinach or 6–8 romain lettuce leaves
- 1.5 tbsp taco seasoning (2 tbsp for more of a kick)
- 1/2 dice avocado (for garnish)
- 1 tbsp fresh cilantro (for garnish)
- 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
- In a large skillet over medium heat, add onion and let it cook until soft (3-4 minutes).
- Add the ground beef to the skillet, stirring to break up and crumble. Add 1 tbsp spices. Cook until lightly browned (about 7-8 minutes).
- Add the bell peppers and the zucchini and mix with ground beef. Let mixture cook for additional 7-10 minutes until vegetables are cooked, but still firm.
- Add the rest of the taco seasoning, and stir.
- Add the tomatoes, and cover the skillet and let the dish cook an additional 2-4 minutes.
- Remove from heat, and serve on top on top of spinach, or in lettuce leaves. Garnish with diced avocado and freshly chopped cilantro.