Ingredients
- 1 teaspoon olive oil
- ¾ pound lean ground beef
- 1 ½ tablespoons reduced-sodium taco seasoning mix
- ¾ teaspoon kosher salt
- 1 (14.5 ounce) can no-salt-added fire-roasted tomatoes with juices
- 1 (14 ounce) can reduced-sodium black beans, rinsed and drained
- 1 cup fresh corn kernels
- ½ cup water
- 3 cups spiralized zucchini
- ¼ cup chopped green onion
Reasons You'll Love It
Helpful Chef Tips
- Don’t overcrowd the pan; cook zucchini in batches if needed to ensure even browning.
- Season the veggies well with spices and salt to bring out their natural sweetness.
Directions
Warm some oil in a large skillet over medium heat. Toss in the beef and cook it for about 4 minutes, breaking it up as it browns. Turn the heat up a bit to medium-high, then sprinkle in the taco seasoning and a pinch of salt. Keep stirring for a couple more minutes until the meat is nicely browned. Next, add the tomatoes, beans, corn, and a splash of water. Let everything come to a gentle simmer, stirring now and then, until the sauce thickens slightly—this should take around 5 minutes. Once that's looking good, stir in the zucchini, lower the heat to medium-low, and cover the skillet. Cook until the zucchini is just tender, which usually takes about 3 minutes. Serve it up in bowls and finish each one with some cheese and chopped green onion on top.
