Ingredients
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1 tbsp olive oil
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1 medium onion, chopped
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1 lb 93% lean ground beef
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1 tbsp chili powder
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2 tsp ground cumin
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2 medium zucchini
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1 (14.5 oz) can no-salt-added diced tomatoes
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1 (15.5 oz) can low-sodium red kidney beans, drained and rinsed
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1/2 (8 oz) pkg finely shredded Mexican-style cheese blend
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Chopped green onions or cilantro, to garnish
Steps
1
In a 12-inch skillet, heat the oil on medium-high. Add the onion and cook 4–5 min., until translucent and beginning to soften, stirring occasionally. Add the beef, chili powder, and cumin and season with salt and pepper. Cook 5–6 min., until browned, breaking up meat with a spatula and stirring frequently.
2
Meanwhile, trim and halve each zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. Stir zucchini, diced tomatoes, and beans into beef mixture. Season with salt and pepper. Cover and cook 6–8 min., until zucchini is tender, stirring occasionally.
3
Reduce heat to low and top skillet with the shredded cheese. Cover and cook 2–3 min., until cheese is melted and bubbly. Garnish with the green onions or cilantro and serve immediately.
