Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/10
Why This Recipe Is So Loved
A quick and healthy way to enjoy bold flavors without much fuss. It’s packed with fresh vegetables and spices, making it both satisfying and light. Plus, it’s perfect for busy weeknights when you want something tasty in minutes.
Simple Cooking Tips
- Use a non-stick pan to prevent the vegetables from sticking and to reduce the need for extra oil.
- Cook the zucchini just until tender to keep a nice crunch and avoid sogginess.
- Adjust the spice level by adding more or less chili powder depending on your preference.
- Cook the zucchini just until tender to keep a nice crunch and avoid sogginess.
- Adjust the spice level by adding more or less chili powder depending on your preference.
Directions
Gently heat some oil in a large skillet over medium heat. Toss in the ground 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 another couple of 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, and cook until the mixture thickens slightly, about 5 minutes. Stir in the zucchini, lower the heat to medium-low, cover the pan, and let it cook until the zucchini is just tender—around 3 minutes. Serve it up in bowls and finish with some cheese and green onions on top.
Best Foods To Serve With This
Serve this stir-fry over warm tortillas or rice for a complete meal. Top with fresh salsa, avocado slices, or a dollop of sour cream to add creaminess. A sprinkle of chopped cilantro or shredded cheese can also brighten up the dish.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat to keep the vegetables from becoming too soft. Avoid freezing, as the texture of zucchini may change.
355
people cooked this recipe
