Ground Beef and Zucchini Skillet

Ingredients

• 2 teaspoons avocado oil
• 1 medium sweet potato
• 1 small zucchini
• 1 medium red bell pepper
• 1 small red onion
• 4 garlic cloves
• 1 lb lean ground beef
• 1 can black beans
• 1 can fire-roasted tomatoes
• 1 cup frozen corn
• 1 packet taco seasoning
• 1 cup Mexican-style or monetary jack shredded cheese blend
• Optional for garnish: ⅓ cup chopped fresh cilantro

Instructions

1. 1

   In a large skillet over medium-high heat add the avocado oil and swirl to coat bottom of pan. Add the diced sweet potato and cook, while stirring occasionally, for 4-5 minutes.

2. 2

   Add the zucchini, bell pepper, onion, and garlic; cook an additional 3-4 minutes or until vegetables are slightly tender.

3. 3

   Move the vegetables to one side of the skillet and place the ground beef on the other side of skillet. Cook the beef for 7-9 minutes, breaking it into small pieces as it cooks. Drain any excess grease after the ground beef is cooked through.

4. 4

   Reduce the heat to medium-low and add the black beans, tomatoes (with juice), frozen corn, and taco seasoning. Stir everything together.

5. 5

   Sprinkle the shredded cheese over top, place the lid on the skillet, remove from heat, and let the cheese melt for about 2 minutes.

6. 6

   Remove lid, add desired garnishes, then serve.