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Per serving
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- 1
Start the sweet potato
Peel and dice the sweet potato into 1/2-inch cubes. Heat the avocado oil in a large skillet over medium-high and swirl to coat. Add the sweet potato and cook, stirring occasionally, 4-5 minutes. It takes the longest, so it goes in first.
- 2
Add the rest of the veg
Dice the zucchini, bell pepper, and onion; mince the garlic. Add them all to the skillet and cook another 3-4 minutes, until slightly tender.
- 3
Brown the beef
Push the vegetables to one side and drop the ground beef into the open space. Cook 7-9 minutes, breaking it into small pieces as it goes, until no pink remains. Drain off any excess grease.
- 4
Simmer it together
Reduce heat to medium-low. Drain and rinse the black beans, then add them along with the fire-roasted tomatoes (with their juice), corn, and taco seasoning. Stir everything together and let it warm through.
- 5
Melt and finish
Sprinkle the cheese over the top, cover, and pull the skillet off the heat. Let it sit about 2 minutes until the cheese melts. Top with chopped cilantro and sliced green onions and serve.
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Ground Beef and Zucchini Taco Skillet
Created by: 30MinuteMeals
Ingredients
- 2 tsp avocado oil
- 1 sweet potato
- 1 zucchini
- 1 red bell pepper
- 1 red onion
- 4 garlic
- 1 lb lean ground beef
- 15 oz black beans
- 15 oz fire-roasted tomatoes
- 1 cup corn
- 1 taco seasoning
- 1 cup Mexican cheese blend
- cilantro
- green onions
Instructions
- Start the sweet potatoPeel and dice the sweet potato into 1/2-inch cubes. Heat the avocado oil in a large skillet over medium-high and swirl to coat. Add the sweet potato and cook, stirring occasionally, 4-5 minutes. It takes the longest, so it goes in first.
- Add the rest of the vegDice the zucchini, bell pepper, and onion; mince the garlic. Add them all to the skillet and cook another 3-4 minutes, until slightly tender.
- Brown the beefPush the vegetables to one side and drop the ground beef into the open space. Cook 7-9 minutes, breaking it into small pieces as it goes, until no pink remains. Drain off any excess grease.
- Simmer it togetherReduce heat to medium-low. Drain and rinse the black beans, then add them along with the fire-roasted tomatoes (with their juice), corn, and taco seasoning. Stir everything together and let it warm through.
- Melt and finishSprinkle the cheese over the top, cover, and pull the skillet off the heat. Let it sit about 2 minutes until the cheese melts. Top with chopped cilantro and sliced green onions and serve.