Cheesy Mexican Zucchini Skillet

Zucchini season calls for something easy, hearty, and built for a weeknight skillet. This cheesy one-pan dinner brings together summer vegetables and ground beef for a quick, satisfying meal with minimal cleanup.

INGREDIENTS

• 1 pound lean Bravo Steaks ground beef

• 1 onion, finely chopped

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 1 cup frozen corn kernels

• 1 can (14.5-ounces) diced tomatoes, undrained

• 1 can (15-ounces) black beans or kidney beans

• 1 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon oregano

• ¼ teaspoon smoked paprika (regular paprika is ok too)

• 2 medium zucchinis, diced small (about 4 cups of diced zucchini)

• Optional: 1 jalapeno, seeded and diced

• 2 cups shredded cheddar or Mexican-blend cheese

INSTRUCTIONS

1. In a large skillet, brown the ground beef and onion until fully cooked. Drain any excess grease.

2. Add the garlic, salt, and pepper and stir well.

3. Add the corn, tomatoes, beans, cumin, chili powder, oregano, and paprika. Stir to combine.

4. Add the diced zucchini and jalapeños if using. Cook until the zucchini is tender, about 5 minutes.

5. Reduce heat to low, sprinkle the mixture with shredded cheese, and cover the skillet.

6. Let sit for 4–5 minutes until the cheese is melted.

7. Serve with tortilla chips, Fritos, sour cream, salsa, avocado, olives, cilantro, or other toppings as desired.

NOTES

Great for leftovers; keeps 3–4 days in the fridge or freezes well without toppings.

Ground lamb or pork can be used in place of beef.

Add bell peppers or extra beans to stretch the dish.

Adjust heat with or without jalapeño.

BRAVO STEAKS® CUT USED: Ground beef or lean ground beef

Buy this cut here: Ground beef or Join the Ground Beef Club for Autoship