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one ordinary shallow bowl of browned ground-beef crumbles, thick browned zucchini half-moons and yellow corn kernels coated in a light red taco sauce with small patches of melted pale Pepper Jack, with no rice, pasta, beans, tortilla chips, lettuce or garnish
Andre Lewis

Taco Zucchini Skillet

Brown the zucchini separately from the beef so its cut faces keep a little color instead of releasing water into the meat as it cooks. Tomato paste and measured spices make a short, concentrated taco sauce around the crumbles, while corn and melted Pepper Jack give the skillet enough substance to serve directly in bowls without adding rice or pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil divided
  • 2 medium zucchini about 1 lb total, cut into 1/2-inch half-moons
  • 3/4 tsp fine salt divided
  • 1 lb 90% lean ground beef
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp ground ancho chile
  • 1/2 tsp dried oregano
  • 1/4 cup low-sodium beef broth
  • 1 cup frozen corn
  • 3 oz Pepper Jack cheese grated
  • 1 tbsp fresh lime juice

Method
 

  1. Heat 2 teaspoons oil in a 12-inch skillet over medium-high heat. Cook zucchini with 1/4 teaspoon salt for 5 to 6 minutes, turning occasionally, until browned and barely tender; transfer to a bowl.
  2. Add remaining oil, beef and onion to the skillet. Cook for 7 to 8 minutes, breaking beef into crumbles, until it reaches 160°F; spoon off excess fat.
  3. Stir in garlic, tomato paste, cumin, ancho chile, oregano and remaining salt for 1 minute. Add broth and corn and simmer for 3 to 4 minutes until corn is hot and the sauce coats the beef.
  4. Fold zucchini back in and warm for 1 minute. Scatter Pepper Jack over the skillet, cover and heat on low for 2 minutes until melted.
  5. Remove from the heat, drizzle lime juice over the skillet and divide among 4 bowls.