Description
This Ground Beef Taco Skillet is the ultimate one-pan solution for busy weeknights when you need a nutritious, flavorful meal fast. It is a vibrant, low-carb friendly wonder that combines lean protein with colorful vegetables like zucchini and sweet corn, all simmered in a savory tomato sauce. Topped with melty cheese and fresh garnishes, this wholesome dish delivers restaurant-quality Mexican-inspired flavors in under 25 minutes.
Ingredients
- 2 teaspoons oil (avocado or vegetable oil)
- 1 pound 93% lean ground beef or turkey
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1 zucchini, chopped
- 1 cup frozen yellow corn
- 15 ounce can reduced sodium black beans, rinsed and drained
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground pepper to taste
- 8 ounce can tomato sauce
- 1/4 cup water
- 1 cup shredded cheese (Cheddar and Pepper Jack blend)
- 2 tablespoons green onions, thinly sliced
Instructions
Step 1: Brown the Meat
Heat 1 teaspoon of oil in a large 12-inch skillet over medium heat. Add the ground beef or turkey, breaking it up as it cooks for about 5 minutes until no longer pink. Drain the excess fat thoroughly and set the meat aside on a plate.
Step 2: Sauté the Aromatics
Add the remaining 1 teaspoon of oil to the same skillet. Sauté the diced onion and red bell pepper for 3 to 4 minutes until they begin to soften and become fragrant.
Step 3: Cook the Vegetables
Stir in the frozen corn and chopped zucchini. Cook for another 3 to 4 minutes until the zucchini is fork-tender. Lower the heat to prevent scorching and stir in the rinsed black beans.
Step 4: Season and Simmer
Return the cooked meat to the pan. Sprinkle the chili powder, cumin, garlic powder, oregano, paprika, salt, and peppers over the mixture. Pour in the tomato sauce and water, stirring everything together. Allow it to simmer for 1 to 2 minutes until the sauce thickens and coats the ingredients.
Step 5: Melt the Cheese
Sprinkle the shredded cheese evenly over the skillet mixture. Cover the pan with a lid and cook for 1 minute or until the cheese is perfectly melted and bubbly.
Step 6: Garnish and Serve
Remove from heat and top with fresh green onions. Serve immediately with optional toppings like avocado, sour cream, or tortilla chips.
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, reheat in a skillet over low heat with a small splash of water to keep the beans and zucchini from drying out.
Vegetable Variation: If you want a more traditional taco feel without the zucchini, you can swap it for diced poblano peppers or extra bell peppers.
Perfect Texture: To prevent a watery skillet, ensure you drain the cooked ground beef well and pat the zucchini dry after chopping.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg
Keywords: ground beef taco skillet, one pan taco recipe, healthy taco skillet, zucchini ground beef recipes, 20 minute dinner, low carb mexican skillet