Zucchini and Beef Taco Skillet
 
Prep time
Cook time
Total time
 
Super simple and delicious, this flavorful skillet recipe will become a family favorite!
Author:
Recipe type: Main Dish
Cuisine: Tex-Mex
Serves: 6-8
Ingredients
  • 1 lb ground beef
  • 1 (15 ounce) can black beans, drained
  • 1 cup salsa, your favorite (We use medium because we like a little heat.)
  • 1 cup frozen corn
  • 2-3 cups fresh zucchini, chopped into bite-size pieces
  • 1 cup long-grain white rice, not cooked
  • 1 tbsp beef bouillon
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ¼ tsp garlic powder
  • 2¼ cups water
  • cilantro, for garnish, if desired
Instructions
  1. In a large skillet that has a lid, brown the hamburger. Salt and pepper it while it cooks. Drain fat, if desired, at this point. If you do drain it, leave a small amount, like, 1 tbsp or add back in 1 tbsp of olive oil. A little fat is needed in this recipe.
  2. Next, put all remaining ingredients in except the cheese and stir well.
  3. Bring to a boil over medium-high heat.
  4. Once boiling reduce heat to a simmer. Cover and cook for 25 minutes or until water is absorbed and rice is tender.
  5. Remove from heat. Take off the lid, stir, and sprinkle top with cheese. Return lid and let stand for 5 minutes or until cheese melts.
  6. Serve with corn chips and grated cheese if desired.
  7. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/zucchini-and-beef-taco-skillet/