Beef and Zucchini Taco Skillet

gluten-free ⓘ

1 meals

From a reel by Macros With Em — watch the original

Ingredients

• 4oz raw 96/4 beef
• 200g zucchini
• 65g (1/4 cup) black beans (I use no salt added)
• 125g (1/2 cup) corn (I use canned)
• 62g (1/4 cup) rotel (I use no salt added)
• Taco seasoning to taste
• 28g reduced fat shredded Mexican cheese
• 16g Ole El Paso queso blanco sauce
• Salt, pepper, garlic powder
• Salt, pepper, garlic powder
• Salt, pepper, garlic powder
• *optional: jalapeños

Instructions

1. Brown the beef in a pan and season with salt, pepper, and garlic powder. Drain the grease, add a small amount of water, and stir in the taco seasoning and rotel. Let the mixture simmer on low heat.
2. Dice the zucchini into chunks, lightly coat with cooking spray, and season with salt and pepper. Sauté in a skillet over medium heat for 5-6 minutes until slightly softened.
3. Drain and rinse the corn and black beans, then add them to the skillet with the zucchini to heat through.
4. Combine the beef mixture with the vegetables.
5. Top the mixture with shredded cheese, queso blanco sauce, and jalapeños if desired.