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.
The Ingredients
I brown the beef in a skillet pan large enough to fit all of the ingredients. This creates only one pan to wash. I’ll slice the peppers and zucchini while the meat is browning. After that, simply open the other ingredients and dumped them into the skillet.
I’m always looking for ways to add more vegetables in our meals. More vegetables help improve the nutritional value and helps to lower the calories. The zucchini helps with both of them. If you’re trying to sneak more vegetables in for your kids, you can shred the zucchini. They just might not know it’s in there. Another option is to omit the zucchini if it is not your thing.
Cooking It
After the meat is browned, you add everything, but the cheese. Cover it with a lid and let it simmer on low heat until the rice is tender. Once the rice is tender, you top it with the shredded cheese, and let it melt. Now it’s ready to serve.
Serving It
It can be eaten as it is, or you can eat it like a tortilla chip dip by using tortilla chips. We often eat it like a tortilla chip dip. Kids will enjoy eating it with tortilla chips. They prefer eating with their hands, or should I say with the chips.
Hopefully this Zucchini Taco Skillet will become a regular weeknight meal for your family.
Happy cooking!
Zucchini Taco Skillet
Equipment
- 1 Skillet pan
- 1 Cutting board
- 1 Knife
- 1 Can opener
- 1 Spoon
- 1 Measuring cup
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.
