Cheesy Tex-Mex Zucchini Skillet
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 to 8 servings
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Course
Main Course
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Cuisine
American
Cheesy Tex-Mex Zucchini Skillet
Description
The Cheesy Tex-Mex Zucchini Skillet starts by browning lean ground beef with onion, garlic, salt, and pepper to build a savory base. Frozen corn, canned diced tomatoes, black beans, and drained green chiles are added alongside a blend of cumin, chili powder, oregano, and paprika to infuse classic Tex-Mex flavor. Finely chopped zucchini is stirred in last and cooked briefly to maintain some firmness and avoid mushiness.
Once the mixture is heated through and the zucchini tender but still al dente, shredded Mexican blend cheese is sprinkled on top, and the skillet is covered until the cheese melts. The result is a combination of tender, slightly crisp zucchini with a richly spiced meat and bean mixture and a creamy, melted cheese topping.
This skillet dish can be served warm with accompaniments like tortilla chips, sour cream, fresh cilantro, olives, salsa, or avocado to add texture and freshness. It makes for a simple meal that covers protein, vegetables, and satisfying Mexican-inspired flavors in one pan.
Ingredients
- 1 pound lean ground beef or ground turkey
- ½ cup onion finely chopped
- 2 cloves garlic finely minced, or 1/2 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup corn kernels frozen
- 1 can diced tomatoes 14.5 ounces, don’t drain
- 1 can black beans or pinto or white beans, 15 ounces, drained and rinsed
- 1 can green chiles mild or spicy, 4 ounces, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoons oregano
- ¼ teaspoon paprika smoked or sweet
- 4 cups zucchini finely chopped, about 2 medium
- 1 to 2 to 2 cups Mexican blend cheese shredded
Toppings:
- tortilla chips or corn chips
- sour cream
- cilantro fresh; chopped
- avocado
- salsa
- olive
Instructions
- In a large, 12-inch nonstick skillet (it will be very full by the end, so don't use a smaller size) over medium heat, brown the ground beef, onion, garlic, salt and pepper. Break the meat into small pieces and cook until no longer pink. Drain grease.
- Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to combine.
- Add the zucchini and stir until evenly combined. Bring the mixture to a gentle simmer over medium heat and cook, stirring often, until the ingredients are heated through and the zucchini is tender (I only cook for a few minutes so the zucchini stays al dente; cook longer if you want the zucchini softer).
- Season to taste with additional salt and pepper, if needed.
- Turn the heat to low. Pat the zucchini mixture into a mostly even layer, sprinkle with cheese, cover with a lid or loosely with foil, and let rest on the heat until the cheese is melted, 3-4 minutes.
- Serve warm with toppings of choice: chips, sour cream, cilantro, olives, avocados, salsa, etc.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 206kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 21g | 42% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 407mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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