Healthy 30-Minute Beef Taco Skillet with Sweet Potatoes and Zucchini
Looking for 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. It’s cheesy, loaded with veggies, and made in just one pan — perfect for busy nights when you want something hearty but easy.
Ingredients
- 1 tablespoon olive oil
- ½ onion chopped
- 1 pound ground beef
- 1 packet taco seasoning
- 1 zucchini chopped
- 2 sweet potatoes peeled and chopped
- 1 can black beans drained and rinsed
- 1 can corn drained
- 12 ounces salsa mild or spicy
- 1 cup chopped spinach
- 1 –2 cups shredded cheddar cheese
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Add onion and sauté until softened.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Stir in taco seasoning until beef is evenly coated.
- Add chopped zucchini and sweet potatoes. Cook for 8–10 minutes, stirring occasionally, until starting to soften.
- Stir in black beans, corn, and salsa. Mix well, cover, and cook about 5 minutes until sweet potatoes are tender.
- Stir in chopped spinach until just wilted.
- Sprinkle cheese on top, cover, and let it melt.
- Serve warm with avocado, guacamole, chips, rice, or sour cream—or enjoy it on its own!
Notes
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