This 20 minute cheesy taco skillet is loaded with veggies, protein and fiber. It's a delicious low-carb meal that the entire family will love!
Course: Main Course
1zucchiniquartered lengthwise and sliced
1lblean ground beef
1 packetMcCormick Organic Taco Seasoning Mix
1/4cupchicken broth or water
1(14.5 oz) canblack beansdrained and rinsed
2tomatoesseeds removed and diced
1 1/2cup shredded cheddar cheeseor a blend of cheddar and monterey jack
Place a large skillet over medium heat, add the olive oil. When the oil is hot, sauté the onion, carrot and zucchini until soft. Push the vegetables to the edge of the pan and add the beef. Brown the meat for 3-4 minutes before adding the seasoning mix. Continue cooking the beef until cooked throughout.
Add the tomato sauce, broth, black beans and tomatoes. Allow the mixture to simmer until the sauce thickens.
Sprinkle the cheese over the top, cover with a tight fitting lid (or a large piece of aluminum foil) and remove from the heat. After about a minute or two, remove the lid and top with green onion and lettuce. Serve the skillet as a dip, use it as a taco or burrito filling, or as a nacho topping. Garnish with avocado, sour cream or cilantro, if desired.
*I used ground beef for this recipe, but ground chicken (or even turkey) would be just as delicious!