Summer Squash Taco Skillet
Author: Kari - CookingUpClean
Recipe type: Main Dishes
Serves: 4 servings
- 1 pound ground beef
- ½ onion, diced
- 2 cloves garlic, minced
- 1-2 summer squash or zucchini peeled, seeded and finely diced
- 1 can black beans, drained and rinsed
- 1 can diced roasted tomatoes
- 3 teaspoons chili powder
- ¼ -1/2 teaspoon pink himalayan salt to taste
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ teaspoon oregano
- 1 teaspoon cumin
- ¼ teaspoon coriander
- 4 corn tortillas (briefly fried in olive oil first)
- cheese (optional), chives, cilantro and diced tomatoes for garnish
- Preheat oven to 350 degrees.
- In an oven proof skillet (like cast iron), brown ground beef with onion and garlic until no longer pink.
- Add squash, beans, tomatoes and spices and cook until squash begins to soften.
- Lightly brush both sides of the tortillas and briefly fry each side in a small frying pan.
- Place tortillas on top of skillet mixture.
- Top with shredded cheese (optional), chives, and additional tomatoes.
- Bake 15 minutes until cheese is melted or tortillas are lightly crisped.
- Serve with chopped cilantro and sour cream if desired.
Calories: 428 Fat: 14g Carbohydrates: 42g Sodium: 703mg Fiber: 11g Protein: 35g
Recipe by at https://www.cookingupclean.com/summer-squash-taco-skillet/
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