Name: Lean beef taco skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Tbsp olive oil; 12 oz 93% lean ground beef; 1 medium yellow onion, diced; 1 medium red bell pepper, diced; 1 medium zucchini, diced; 2 cloves garlic, minced; 1 Tbsp chili powder; 1 tsp ground cumin; 1 tsp paprika; ½ tsp dried oregano; ½ tsp kosher salt; ¼ tsp black pepper; 1 (14.5-oz) can no-salt-added diced tomatoes; 1 (15-oz) can no-salt-added black beans, drained and rinsed; 1 cup frozen corn; ¼ cup water, if needed; 5 (6-inch) corn tortillas, cut into 1-inch pieces; ⅓ cup (6-inch) corn tortillas, cut into 1-inch pieces; 2 Tbsp chopped fresh cilantro; 1 medium avocado, diced; Lime wedges

Preparation

Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook for 5 to 6 minutes, breaking it into crumbles, until browned.
Add the onion, bell pepper and zucchini. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the garlic, chili powder, cumin, paprika, oregano, salt and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
Add the diced tomatoes with their juices, black beans and corn. Bring to a simmer and cook for 3 to 4 minutes.
Stir in the tortilla pieces. Reduce the heat to medium and cook for 4 to 5 minutes, stirring occasionally, until the tortillas soften and absorb some of the sauce. Add up to ¼ cup water if needed.
Sprinkle the cheddar evenly over the skillet. Cover and cook for 1 to 2 minutes, or until the cheese melts.
Remove from the heat and let stand for 2 minutes. Sprinkle with cilantro.
Serve topped with avocado and lime wedges, if desired.

Lean beef taco skillet

Ingredients

Optional (for serving):

Preparation

Nutrition

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