A quick, healthy, and satisfying dinner that’s packed with flavor. This 30-minute beef taco skillet with sweet potatoes and zucchini is the ultimate weeknight meal.

Looking for a quick, healthy, and flavorful dinner that the whole family will love? This 30-minute beef taco skillet with sweet potatoes and zucchini is packed with protein, veggies, and cheesy goodness—all made in one pan for easy cleanup. It’s cheesy, loaded with veggies, and made in just one pan — perfect for busy nights when you want something hearty but easy.

Healthy 30-Minute Beef Taco Skillet with Sweet Potatoes and Zucchini

Healthy Beef Taco Skillet with Sweet Potatoes and Zucchini is made with:

Ground Beef: A classic, protein-rich base that browns beautifully.
Onion: Adds sweetness and depth of flavor.
Zucchini: Light, fresh, and soaks up the taco flavors.
Sweet Potatoes: Bring natural sweetness and make the meal more filling.
Black Beans: Adds protein and fiber or extra staying power.
Corn: Adds a pop of sweetness and texture.
Salsa: Infuses saucy, bold taco flavor into every bite.
Taco Seasoning: Delivers that classic Tex-Mex taste.
Spinach: Stirred in at the end for extra nutrients and color.
Shredded Cheddar Cheese: Melts on top for a gooey, cheesy finish.

How to make Healthy Beef Taco Skillet with Sweet Potatoes and Zucchini:

Sauté the Onion – Heat a large skillet over medium heat and add 1 tablespoon of oil. Sauté the chopped onion until soft.
Brown the Beef – Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
Season – Stir in taco seasoning until the beef is well coated.
Cook the Veggies – Add the chopped zucchini and sweet potatoes. Cook until they begin to soften.
Add Beans, Corn, and Salsa – Stir in the drained black beans, drained corn, and salsa. Mix well, cover, and cook for about 5 minutes, until the sweet potatoes are tender.
Stir in Spinach – Fold in the chopped spinach until just wilted.
Top with Cheese – Sprinkle cheese over the top, cover, and let it melt.
Serve – Enjoy hot with avocado, guacamole, rice, chips, sour cream, or on its own.

Substitutions:

Ground Beef: Use ground turkey, chicken, or ground bison
Sweet Potatoes: Swap with white potatoes or butternut squash.
Zucchini: Try bell peppers, mushrooms, or summer squash.
Spinach: Use kale, Swiss chard, or leave it out.
Cheese : Any melty cheese works, or try dairy-free cheese.
Beans & Corn: Replace with pinto beans, chickpeas, or omit if preferred.

Recipe Tips:

Cut Evenly: Dice sweet potatoes and zucchini small so they cook quickly.
Use a Lid: Cover the skillet so the sweet potatoes cook through faster.
Adjust Heat: Use mild or hot salsa to control spice level.
Add Freshness: Top with cilantro, lime juice, or avocado just before serving.

Taste and Texture:

This skillet is the perfect mix of savory, cheesy, hearty, and slightly sweet from the sweet potatoes. Zucchini adds freshness, spinach adds color, and the beans and corn bring creaminess and crunch. It’s comforting, filling, and bursting with taco flavor.

Serve and Store:

Serve:

As a Bowl: With avocado, sour cream, or guacamole.
With Chips: Scoop it up like a cheesy taco dip.
Over Rice or Cauliflower Rice: To stretch it into more servings.
In Tortillas: Wrap it up as tacos or burritos.

Store:

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm on the stove or microwave until hot.
Freeze: Freeze for up to 3 months. Thaw overnight and reheat before serving.

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