Cheesy One Pan Zucchini Taco Skillet
User Reviews
5.0
21 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
416 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Cheesy One Pan Zucchini Taco Skillet
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This easy Cheesy One Pan Zucchini Taco Skillet is a total crowd-pleaser and ready to rock your weeknight dinner game in record time! Gluten-Free + Low-Carb
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Ingredients
- 2 zucchini squash
- ½ a large onion
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans
- 1 pound grass-fed ground beef (ground turkey/tofu works too!)
- 1 TBSP ground cumin
- 1 TBSP chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- salt and pepper to taste
- ½ cup plain tomato sauce or enchilada sauce
- 1 tsp olive or avocado oil
- ½ tsp salt
- ⅛ tsp black pepper
- 1 cup grated cheese (I used cheddar and Pepper Jack)
TASTY TOPPING OPTIONS:
- chopped green onion
- diced tomatoes
- jalapeños, chopped or sliced
- sour cream
- Greek yogurt
- fresh cilantro
- Pico de Gallo
- salsa
- guacamole
- crushed tortilla chips
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Instructions
- Coarsely chop your zucchini and onion and drain and rinse your corn + black beans if using canned.
- Heat 9, 10, or 11 inch cast iron skillet to medium-high heat with a drizzle of oil if desired.
- Brown your meat until golden and crumbled and drain any excess liquid. Season with cumin, chili powder, garlic powder, paprika, plus salt and pepper to taste. Add your tomato/enchilada sauce and mix well. Transfer to a bowl and cover to keep warm.
- Add 1 tsp oil to your pan and once hot, add your onion.
- Saute for 3-4 minutes until edges are golden, then add your corn and continue cooking until tender (this will take longer for fresh/frozen and no time at all for canned)
- Add zucchini and continue to cook for 3-4 minutes until softened, but al-dente.
- Reduce heat to low and top with taco meat and black beans and sprinkle with 1 cup of cheese, plus any extra your heart desires.
- Cover with a lid until cheese is hot and melty.
- If you have a side dish to prep while keeping the main course warm, you can also cover and bake at 350 degrees F for 10-20 min while you whip together a salad or corral the fam. I employ this tactic quite often!
- Now all that's left to do is spoon this deliciousness into bowls and top with all your favorites!
Notes
- Want your taco skillet SUPER cheesy? Add an extra cup of cheese on top before baking and have at it!
- Zest it up any way you'd like! Onion, fresh garlic, parsley or even some flavorful red pepper flakes. Play with your food and your taste buds will forever thank you.
Nutrition Information
Show Details
Calories
416kcal
(21%)
Carbohydrates
27g
(9%)
Protein
39g
(78%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
100mg
(33%)
Sodium
746mg
(31%)
Potassium
1100mg
(31%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
1467IU
(29%)
Vitamin C
23mg
(26%)
Calcium
269mg
(27%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 39g | 78% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 100mg | 33% |
| Sodium | 746mg | 31% |
| Potassium | 1100mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 1467IU | 29% |
| Vitamin C | 23mg | 26% |
| Calcium | 269mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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