Description
This saucy ground beef and zucchini recipe tastes like an enchilada but it’s made in a skillet! It’s an easy high-protein dinner you’ll love!
Ingredients
Scale
- 1 lb. lean ground beef
- salt & pepper to season
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 1/2 cup yellow onion, diced
- 1 red pepper, diced
- 1/2 cup diced poblano pepper
- 2 large zucchini, cut into 1/2” cubes
- 1 1/2 cups frozen corn
- 1 cup low sodium black beans, rinsed and drained
- 1/2 cup red chili enchilada sauce
- 1 cup shredded mexican cheese
- optional toppings: diced tomato, sliced avocado or chopped cilantro
Instructions
- Heat a large skillet to medium hight heat.
- Add avocado oil to the skillet and then add ground beef. Cook for 5-7 minutes, chopping up into smaller pieces with a wooden spoon—season with salt and pepper. Remove beef from the skillet.
- Immediately add garlic to the skillet and saute for 30 seconds. Then add onions and saute until translucent, about 2-3 minutes.
- Add red pepper and poblano pepper to the skillet, saute for 3-4 minutes, stirring throughout.
- Then add zucchini cubes, frozen corn and black beans to the skillet, and saute for another 3-4 minutes.
- Add ground beef back to the skillet along with enchilada sauce. Stir to coat everything and cook for 2 minutes. Top with cheese and cover. Cook for 2 minutes or until the cheese is melted.
- Serve. Optional: top with diced tomato, sliced jalapenos, sliced avocado or fresh cilantro.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 273
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 48 mg
