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Ground Beef and Zucchini Skillet Recipe

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3.9 from 65 reviews

This Ground Beef and Zucchini Skillet is a quick and nutritious dinner option that combines lean ground beef with fresh vegetables and hearty ingredients. Packed with protein and fiber, this one-pan meal is perfect for a busy weeknight and can be ready in just 30 minutes. The blend of sweet potato, zucchini, bell pepper, onions, and black beans paired with taco seasoning delivers vibrant flavors with a cheesy finish that’s sure to satisfy the whole family.

  • Total Time: 30 minutes
  • Yield: 4-6 servings (about 8 cups total)

Ingredients

Vegetables

  • 1 medium sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
  • 1 small zucchini, diced (about 1 cup)
  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 small red onion, diced (about 1 cup)
  • 4 garlic cloves, minced (about 2 teaspoons)
  • 1 cup frozen corn

Protein and Canned Goods

  • 1 lb lean ground beef
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can fire-roasted tomatoes

Seasonings and Oils

  • 2 teaspoons avocado oil
  • 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)

Dairy and Garnishes

  • 1 cup Mexican-style or Monterey Jack shredded cheese blend
  • Optional garnish: ⅓ cup chopped fresh cilantro
  • Optional garnish: 3-4 sliced green onions

Instructions

  1. Heat the oil and cook sweet potatoes: In a large skillet over medium-high heat, add 2 teaspoons of avocado oil and swirl to coat the pan’s bottom. Add the diced sweet potato and cook, stirring occasionally, for 4 to 5 minutes until they begin to soften.
  2. Add other vegetables: Add diced zucchini, red bell pepper, red onion, and minced garlic to the skillet. Cook together for an additional 3 to 4 minutes, stirring occasionally, until the vegetables are slightly tender.
  3. Cook the ground beef: Push the cooked vegetables to one side of the skillet. Add the ground beef to the empty side and cook for 7 to 9 minutes, breaking it into small pieces as it cooks. Once fully cooked, drain any excess grease from the skillet.
  4. Add beans, tomatoes, corn, and seasoning: Reduce heat to medium-low. Stir in the black beans, fire-roasted tomatoes (including juice), frozen corn, and taco seasoning. Mix everything thoroughly to combine flavors and heat through.
  5. Melt the cheese: Sprinkle the shredded cheese over the top of the mixture. Cover the skillet with a lid, remove from heat, and let it sit for about 2 minutes to allow the cheese to melt perfectly.
  6. Serve with garnishes: Remove the lid and sprinkle chopped fresh cilantro and sliced green onions on top, if desired. Serve warm and enjoy your flavorful skillet dinner.

Notes

  • You can substitute ground turkey or chicken for lean ground beef for a lighter option.
  • Adjust the taco seasoning amount to your preferred spice level or use a homemade blend for better control of ingredients.
  • For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
  • Serve with warm tortillas or over rice for a more filling meal.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Low Fat

Find it online: https://dishiary.com/ground-beef-and-zucchini-skillet-recipe/