Zucchini Taco Skillet
Ingredients
- 1 tsp olive oil
- ¾ pound lean ground beef
- 1½ Tbsp organic taco seasoning
- ¾ tsp kosher salt
- 1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes
- 1 (14.5-ounce) can no-salt-added black beans, rinsed and drained
- 1 cup fresh or frozen corn kernels (about 2 ears)
- ½ cup water
- 3 cups zucchini spirals
- 1½ ounces cheddar cheese, shredded (about ⅓ cup)
- ¼ cup chopped scallions
Instructions
- Heat a large skillet over medium. Add the oil to the pan; swirl to coat. Add the beef; cook for 4 minutes, stirring to crumble.
- Increase the heat to medium-high and add the taco seasoning and salt; cook, stirring often, until the meat is browned, about 2 minutes more.
- Stir in the tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
- Stir in the zucchini spirals. Cover, reduce the heat to medium-low, and cook until the zucchini is just tender, about 3 minutes.
- Divide evenly among four pasta bowls. Top with the cheese and the scallions.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
352
|
352
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 29 | 29 |
| Carb (g) | 32 | 32 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 763 | 763 |
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