20-Minute Taco Skillet

We are in full swing at our house with school, fall sports,  and a busy work schedule!  Finding a quick, healthy, easy-to-make, mid-week meal can be a challenge when life has us running in all directions.

I hope you will enjoy this taco skillet recipe – packed with fresh veggies, beans, and your choice of ground meat, it has been enjoyed many a night by our family!

  • 1 tbsp olive oil1 small bell pepper, cored, diced
  • 1/2 large onion, peeled, diced
  • 2 clove garlic, finely chopped
  • 12 oz ground beef, turkey, or veggie meat crumbles
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1 zucchini, diced
  • 1 cup black beans, drained, rinsed
  • 1 cup canned diced tomato, drained
  • 1/4 cup Mexican cheese blend


  • Heat oil in a large skillet over medium-high heat. Add the peppers and onions and cook until slightly softened about 5 minutes.
  • Add garlic, meat, chili powder, cumin, salt and pepper, and cook, stirring frequently and breaking beef up with a wooden spoon, until cooked through about 5-7 minutes.
  • Add the zucchini and cook until crisp-tender, about 4 minutes.
  • Stir in beans and tomatoes. Top with cheese and cover until melted, about 2-3 minutes.
  • Serve with tortilla chips, over lettuce, or roasted spaghetti squash.  Top with hot sauce if desired.


Please find this recipe, along with other great healthy options, here.