Zucchini Taco Skillet

Zucchini Taco Skillet is a quick easy one pot meal. When your energy is running low and your tired from a workday this recipe is quick enough to put together to serve on a weeknight. There is minimal slicing and dicing as well as minimal measuring. All of them help reduce your tie in the kitchen and make this a quick one to make.

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Course: Main Course

Cuisine: Mexican

Keyword: One dish meal, weeknight recipe, weeknight meal, taco skillet, zucchini recipes, zucchini taco skillet

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 349kcal

Equipment

1 Skillet pan
1 Cutting board
1 Knife
1 Can opener
1 Spoon
1 Measuring cup
1 Measuring spoons

Ingredients

1 lb Ground beef
¾ cup Peppers, sliced small
1 tbsp Onion flakes
1 cup Quick cooking rice
1 cup Water
2 cups Zucchini, sliced or shredded
1 packet Taco seasoning
1 14.5 oz can Fire roasted diced tomatoes
1½ cup Cheddar cheese, shredded

Instructions

Brown the ground beef. Drain.
While the meat is browning, slice the peppers small and slice or shred the zucchini.
Add in the peppers, onion flakes, rice, water, zucchini, taco seasoning packet, and the fire roasted tomatoes with the liquid.
Cover with a lid and simmer on low heat for 15 minutes or until the rice is tender, stirring it occasionally.
Sprinkle with the shredded cheese and heat a couple of minutes until the cheese is melted.
Serve with tortilla chips.

Notes

Nutritional information is an estimate. It will vary based the brands of ingredients used and on your cooking methods.

It tastes great alone or served with tortilla chips.

Nutrition