Summer Squash Taco Skillet
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. In an oven proof skillet (like cast iron), brown ground beef with onion and garlic until no longer pink.
  3. Add squash, beans, tomatoes and spices and cook until squash begins to soften.
  4. Lightly brush both sides of the tortillas and briefly fry each side in a small frying pan.
  5. Place tortillas on top of skillet mixture.
  6. Top with shredded cheese (optional), chives, and additional tomatoes.
  7. Bake 15 minutes until cheese is melted or tortillas are lightly crisped.
  8. Serve with chopped cilantro and sour cream if desired.
Nutrition Information
Calories: 428 Fat: 14g Carbohydrates: 42g Sodium: 703mg Fiber: 11g Protein: 35g
Recipe by at https://www.cookingupclean.com/summer-squash-taco-skillet/