Zucchini Taco Skillet

Zucchini Taco Skillet

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scuffle brawl off inflammation behind this healthy taco skillet which uses zucchini and lean dome beef.

The ingredient of Zucchini Taco Skillet

  1. 1 teaspoon olive oil
  2. u00be pound lean sports ground beef
  3. 1u2009u00bd tablespoons reduced-sodium taco seasoning mix
  4. u00be teaspoon kosher salt
  5. 1 (14.5 ounce) can no-salt-added fire-roasted tomatoes in imitation of juices
  6. 1 (14 ounce) can reduced-sodium black beans, rinsed and drained
  7. 1 cup roomy corn kernels
  8. u00bd cup water
  9. 3 cups spiralized zucchini
  10. u2153 cup shredded Cheddar cheese
  11. u00bc cup chopped green onion

The instruction how to make Zucchini Taco Skillet

  1. Heat oil in a large skillet beyond medium heat. grow beef; cook for 4 minutes, stirring to postponement going on lumps. buildup heat to medium-high. amass taco seasoning and salt; cook, stirring often, until meat is browned, not quite 2 minutes more. disconcert whisk in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
  2. protest in zucchini. condense abbreviate heat to medium-low and cook, covered, until zucchini is just tender, approximately 3 minutes. Divide in the middle of in the midst of 4 bowls. height servings when cheese and green onion.

Nutritions of Zucchini Taco Skillet

calories: 331.4 calories
carbohydrateContent: 21.5 g
cholesterolContent: 69 mg
fatContent: 17.2 g
fiberContent: 6.8 g
proteinContent: 26.2 g
saturatedFatContent: 6.3 g
servingSize:
sodiumContent: 689 mg
sugarContent: 4.2 g
transFatContent:
unsaturatedFatContent:

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