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taco skillet.

I tested this little 4 ingredient "taco" skillet the other day and y'all, this recipe is a winner. I love a "healthy-ish", low-cost, quick meal. The recipe calls for quartered zucchini but you can definitely finely grate if you have a picky eater in the house and I promise they won't know the difference (nobody tell Mike this is how he's been eating zucchini in ground beef for years). This can be altered to taste and I will include a few additions I think make it really great, but it is easily served simply. I served this on top of spanish rice and top with cheese and it was a hit in our house!


1-1.5 lbs ground beef (to keep it healthier, I prefer to use lean ground beef, could also sub ground turkey here)

1 10 oz can diced tomatoes with green chiles

2 medium diced zucchini (grate if you have picky eaters)

1 packet of taco seasoning or equivalent spices

optional - diced bell peppers, diced onion, corn, beans, etc.


  1. Brown ground beef, drain off additional fat. Add seasoning.

  2. Toss diced zucchini in same pan with beef, saute for 10 minutes or until tender.

  3. Pour can of diced tomatoes into skillet, reduce heat to low and simmer for 15 minutes. Add your "extras" here if you plan to.

I served this dish over spanish rice with grated cheese on top, but it would be great with regular rice, on top of a baked (or sweet) potato, on top of pasta, as your meat in tacos, the possibilities are endless.


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