Zucchini and Beef Taco Skillet

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.

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

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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

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Servings: 6 1x

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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

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Instructions

1. 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.
2. 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.
3. Simmer: Add the tomatoes and cover the skillet and let the dish cook an additional 2-4 minutes.
4. Serve: Serve wrapped in lettuce leaves, with taco shells, or over rice. Garnish with diced avocado and freshly chopped cilantro.

Notes

1. You can also use your favorite taco seasoning mix.
2. Use an additional 1-2 tablespoons taco seasoning for more of a kick!

© Coconuts & Kettlebells

Recipe By: Noelle

Got any questions about this zucchini and beef taco skillet? Tried a different variation? Let me know in the comments below!