Ingredients
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Protein: 1 ½ lb ground beef
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Vegetables: 2 cups zucchini (chunky pieces), 3 cups cauliflower florets, 1 red bell pepper (diced), ½ yellow onion (diced)
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Pantry: 1 can (14.5 oz) diced tomatoes (undrained), 2 tbsp taco seasoning, 1 tbsp olive oil
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Seasoning: ½ tsp salt, ¼ tsp black pepper
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Topping: 1 cup shredded cheese (cheddar + mozzarella mix), 1 tbsp chopped parsley or cilantro
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Optional Garnishes: Sour cream/Greek yogurt, avocado, tortilla chips
Instructions
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Brown: Heat olive oil in a large skillet over medium-high heat. Add the onion and ground beef, cooking for 6–8 minutes until browned. Drain excess grease if necessary.
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Sauté: Add the diced bell pepper and cook for 2 minutes.
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Char: Add the cauliflower florets and cook for 5 minutes. Let them sit for a moment without stirring to allow them to develop some golden-brown spots.
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Simmer: Stir in the zucchini, undrained diced tomatoes, taco seasoning, salt, and pepper. Simmer for 5–7 minutes until the zucchini is just tender (avoid overcooking to keep some texture).
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Melt: Reduce heat to low. Sprinkle the shredded cheese evenly over the top. Cover the skillet for 2–3 minutes until the cheese is melted and gooey.
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Garnish: Sprinkle with fresh parsley or cilantro and serve hot in bowls.
Notes
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Zucchini Tip: Cut the zucchini into larger “chunky” pieces (about ¾ inch) to prevent them from turning mushy during the simmer.
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Cauliflower: If using frozen cauliflower, ensure it is thawed and patted dry to avoid adding too much extra moisture to the skillet.
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Spice Level: If you like heat, add a diced jalapeño with the bell peppers or a dash of crushed red pepper flakes to the seasoning mix.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free