5 from 3 votes
Mexican Ground Beef and Zucchini Skillet
Mexican-inspired flavors make this healthy high-protein meal so delicious! Enjoy feeding your taco craving with this vegetable-packed nutritious dinner. Remember to pick up your favorite toppings like cheese, sour cream, and avocado to top the meal!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
Servings
Calories:
588 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 Tbsp avocado oil
- 1/2 medium-sized yellow onion diced
- 1 pound ground beef
- 2 Tbsp chili powder
- 4 cloves garlic minced
- 3 cups zucchini grated
- 1 red bell pepper chopped
- 1 large carrot grated
- 1 cup green cabbage chopped*
- 1 (8-oz) can tomato sauce
- 1/2 tsp salt to taste, sea salt
- 1/4 tsp black pepper to taste
For Serving:
- lime fresh
- avocado
- salsa
- sour cream
- cheese grated
Instructions
- Grate the zucchini and carrots using a box grater or use the grating attachment on a food processor. Finely chop the onion, garlic, and cabbage.
- Heat the oil in a large skillet over medium-high heat. I recommend using a 12-inch nonstick skillet with a deep lip. You can also use a large thick-bottomed pot such as a Dutch oven.
- Add the onion and sauté, stirring occasionally, until the onion begins to soften, about 3 minutes.
- Stir in the chopped bell pepper and garlic and continue cooking for another 2 to 3 minutes.
- Scoot the vegetables off to the side of the skillet and place the ground beef on the hot surface. Use a rubber spatula or a wooden spoon to break the meat into smaller chunks as it’s browning. Stir in the chili powder and sea salt. Continue cooking and chopping the meat until it is entirely cooked through, about 3 to 4 minutes. If you'd like, pour out the excess grease for less fat (I leave mine in).
- Add the grated zucchini, carrot, and cabbage to the skillet and stir well. Stir in the tomato sauce and bring the mixture to a full boil. Cook, stirring occasionally, until everything is heated through and the vegetables reach your desired level of doneness, about 3 to 5 minutes. I like leaving the vegetables al dente so I only cook them for a few minutes after adding them to the skillet, until all the food is piping hot.
- Serve in bowls with your favorite toppings like avocado, sour cream (or Greek yogurt), grated cheese, chips, and salsa.
Cup of Yum
Notes
- *Use coleslaw mix to save time
- *Use coleslaw mix to save time
Nutrition Information
Serving
1Serving (of 2)
Calories
588kcal
(29%)
Carbohydrates
37g
(12%)
Protein
54g
(108%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
145mg
(48%)
Sodium
969mg
(40%)
Fiber
11g
(44%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 2 Servings
Amount Per Serving
Calories 588
% Daily Value*
| Serving | 1Serving (of 2) | |
| Calories | 588kcal | 29% |
| Carbohydrates | 37g | 12% |
| Protein | 54g | 108% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 969mg | 40% |
| Fiber | 11g | 44% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.