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Taco Zucchini Skillet on a plate
Andre Lewis

Taco Zucchini Skillet

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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 12-inch skillet over medium-high. Cook zucchini with 1/4 teaspoon salt 5 to 6 minutes, turning occasionally, until browned and barely tender. Transfer to bowl.
  2. Add remaining oil, beef, and onion; cook 7 to 8 minutes, crumbling beef, to 160°F. Spoon off excess fat.
  3. Stir in garlic, paste, cumin, ancho chile, oregano, and remaining salt 1 minute. Add broth and corn; simmer 3 to 4 minutes until corn hot and sauce coats beef.
  4. Return zucchini; warm 1 minute. Scatter Pepper Jack; cover over low 2 minutes until melted.
  5. Remove from heat; drizzle lime juice. Divide among 4 bowls.