Ground Beef and Zucchini Skillet

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 teaspoons avocado oil

1 medium sweet potato, peeled and cut into ½-inch cubes (about 2 cups)

1 small zucchini, diced (about 1 cup)

1 medium red bell pepper, diced (about 1 cup)

1 small red onion, diced (about 1 cup)

4 garlic cloves, minced (about 2 teaspoons

1 lb lean ground beef

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can fire-roasted tomatoes

1 cup frozen corn

1 packet taco seasoning (or 3 tablespoons of homemade taco seasoning)

1 cup Mexican-style or monetary jack shredded cheese blend

Optional for garnish: ⅓ cup chopped fresh cilantro, 3-4 sliced green onions

Directions

In a large skillet over medium-high heat add the avocado oil and swirl to coat bottom of pan. Add the diced sweet potato and cook, while stirring occasionally, for 4-5 minutes.

Add the zucchini, bell pepper, onion, and garlic; cook an additional 3-4 minutes or until vegetables are slightly tender.

Move the vegetables to one side of the skillet and place the ground beef on the other side of skillet. Cook the beef for 7-9 minutes, breaking it into small pieces as it cooks. Drain any excess grease after the ground beef is cooked through.

Reduce the heat to medium-low and add the black beans, tomatoes (with juice), frozen corn, and taco seasoning. Stir everything together.

Sprinkle the shredded cheese over top, place the lid on the skillet, remove from heat, and let the cheese melt for about 2 minutes.

Remove lid, add desired garnishes, then serve.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 379
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 62 mg
• Sodium: 925 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 8 g
• Total Sugars: 11 g
• Protein: 28 g