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: 4-6 1x
Ingredients
- 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)
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
- 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.
Find it online: https://coconutsandkettlebells.com/zucchini-beef-taco-skillet/