Ground Beef and Zucchini Skillet
Ground beef, veggies and fresh zucchini are seasoned to perfection in this skillet dinner. Try it as a main dish, as a chip dip, as taco filling or rolled in a burrito. It's delicious no matter how you eat it!
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 3 cloves garlic
- 1 teaspoon salt
- 1/3 teaspoon ground pepper
- 1 can (14.5 oz.) undrained diced tomatoes
- 1 cup frozen or canned corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) undrained green chilies
- 4 cups finely chopped zucchini (approximately 2 medium zucchinis)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano or 1/4 cup fresh
- 1/4 teaspoon paprika
- 1-2 cups grated cheese of your choice
Instructions
- In a large skillet on medium heat, saute the onions and garlic in about a tablespoon of oil. Add the ground beef and brown until cooked through. Strain out the grease, if needed.
- Return drained beef to the pan. Add in the corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir it all to combine.
- Once everything is warmed through, add in the diced zucchini and stir. Simmer all the ingredients until the zucchini is fork tender or cooked to your liking. I like to slightly undercook my zucchini as it will continue to soften with the heat.
- Remove skillet from heat and sprinkle the top with cheese.
- Put in the oven on broil until the cheese is bubbly and slightly browning.
- Serve with any toppings of your choice or as a delicious chip dip. Store leftovers in an airtight container in the refrigerator for up to a week.