Mexican Zucchini Skillet Casserole

Cinco de Mayo - World Cuisine

A flavorful one skillet meal the whole family will enjoy. Add additional toppings such as sour cream, green onion, or jalapenos.

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Mexican Zucchini Skillet Casserole

Ingredients

1 pound lean ground beef

½ medium onion

chopped

3 cloves garlic

chopped

salt and ground black pepper to taste

1 cup corn

black bean

and red pepper salsa (such as Desert Pepper Trading Company®)

1 teaspoon ground cumin

2 medium zucchini

cut into 1/4-inch chunks

2 Roma tomatoes

diced

½ cup shredded Cheddar cheese

or more to taste

Strawberry Basil Margarita

World Cuisine

Directions

Step 1

Heat a large skillet over medium heat. Add ground beef onion garlic salt and pepper. Cook and stir until beef is browned and crumbly about 10 minutes.

Step 2

Add salsa and cumin to the skillet; reduce heat to low. Cover and simmer until flavors blend about 5 minutes. Add zucchini and tomatoes. Cover and cook until zucchini is tender but not too soft about 10 minutes more. Top with Cheddar cheese.

Nutritional Information

Mexican Zucchini Skillet Casserole

Servings Per Recipe:4

Calories: 353.1

% Daily Value *

Protein: 27.1g 54%

Carbohydrates: 16.9g 6%

Dietary Fiber: 5.8g 23%

Sugars: 5.2g

Fat: 20.6g 32%

Saturated Fat: 9.1g 46%

Cholesterol: 83.3mg 28%

Vitamin A Iu: 602.9IU 12%

Niacin Equivalents: 9.3mg 71%

Vitamin B6: 0.5mg 33%

Vitamin C: 22.4mg 37%

Folate: 45.7mcg 11%

Calcium: 139.9mg 14%

Iron: 2.7mg 15%

Magnesium: 44.2mg 16%

Potassium: 626.3mg 18%

Sodium: 482.4mg 19%

Thiamin: 0.1mg 15%

Calories From Fat: 185.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.