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


  • 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 68 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


  1. In a large skillet over medium heat, add onion and let it cook until soft (3-4 minutes).
  2. 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).
  3. 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.
  4. Add the rest of the taco seasoning, and stir.
  5. Add the tomatoes, and cover the skillet and let the dish cook an additional 2-4 minutes.
  6. Remove from heat, and serve on top on top of spinach, or in lettuce leaves. Garnish with diced avocado and freshly chopped cilantro.
© Coconuts & Kettlebells
Recipe By: Noelle

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