Ingredients
4
4 servings
- •1 teaspoon olive oil
- •¾ pound lean ground beef
- •1 ½ tablespoons reduced-sodium taco seasoning mix
- •¾ teaspoon kosher salt
- •1 (14.5 ounce) can no-salt-added fire-roasted tomatoes with juices
- •1 (14 ounce) can reduced-sodium black beans, rinsed and drained
- •1 cup fresh corn kernels
- •½ cup water
- •3 cups spiralized zucchini
- •⅓ cup shredded Cheddar cheese
- •¼ cup chopped green onion
Instructions
- Heat oil in a large skillet over medium heat. Add beef; cook for 4 minutes, stirring to break up lumps. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until meat is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally. Simmer until slightly thickened, about 5 minutes.
- Stir in zucchini. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes. Divide among 4 bowls. Top servings with cheese and green onion.
Nutritional Facts
Per 4 servings
- Calories: 331
- Carbohydrate: 22g
- Fat: 17g
- Fiber: 7g
- Protein: 26g
- Sugar: 4g
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