Tex-Mex Beef and Zucchini Skillet
Savory ground beef and zucchini one-skillet dinner full of summer vegetables!
Servings: 6
Ingredients
- 1 Tbsp. Olive Oil
- 1 Onion diced
- 1 Green Bell Pepper diced
- 1 tsp. Minced Garlic
- 1 lb. Lean Ground Beef
- 1 Tbsp. Cumin
- 2 Tbsp. Chili Powder
- ½ tsp. Oregano
- 1 - 15.25 oz. can Black Beans drained and rinsed
- 1 - 10 oz. can Diced Tomatoes and Green Chiles
- 1 - 14 oz. can Corn drained
- 1 large Zucchini chopped
- Toppings: Cheese, Cilantro
Instructions
- Heat oil in large skillet over medium heat. Saute onion and green bell pepper for 3-5 minutes or until slightly tender. Add ground beef and garlic to skillet. Brown ground beef, breaking up into pieces. Drain and discard any drippings.
- Stir in spices, black beans, tomatoes, corn and zucchini. Cover and reduce heat to medium-low, stirring occasionally. Cook for 10 minutes or until zucchini is tender.
- Season with salt and pepper to taste. Top with shredded cheese and cilantro.
Notes
Top with shredded cheese and cilantro.
Serve over rice, pasta, tortilla chips,
tortillas or lettuce.
Serve over rice, pasta, tortilla chips,
tortillas or lettuce.
