Mexican Zucchini Skillet
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Serving Size: 4-5
1 lb ground burger
2 Tbsp olive oil
3 cups chopped yellow or green zucchini
½ cup chopped white or yellow onion
½ cup chopped mushrooms
1 tsp granulated garlic powder
4 Tbsp taco seasoning
1 Tbsp cumin
½ tsp liquid aminos
15 oz can kidney beans (rinsed and drained)
½ cup water
Salt and pepper to taste
1 large tomato (chopped)
1 large avocado (chopped)
¼ cup chopped green onion
½ cup shredded mixed cheese
⅓ cup sour cream
In a large frying pan, add olive oil and turn heat to low-medium. Let heat for 60 seconds then add ground burger, and a pinch of salt and pepper.
Brown burger over medium heat until done, then set aside.
Next, using the same grease from burger, add zucchini, onion, mushrooms, and garlic powder. Saute over medium heat until veggies are tender, then add meat back to mixture.
Turn heat down to low and add taco seasoning, cumin, liquid aminos, kidney beans, water, and additional pinch of salt/pepper.
Mix well and let sauce mixture simmer for 20 minutes.
Top with fresh tomato, avocado, green onion, cheese, and sour cream.
Enjoy, Momma! After you make these potatoes, be sure to checkin with the BMAB community over on INSTAGRAM (@blossomingmommyandbaby) for mega #healthyfood inspiration and to find like minded Mommas just like yourself!
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You betcha, girlfriend! If you feel like you’re wasting time and money making food every week and you are super frustrated and exhausted when it comes to staying consistent with a healthy family meal plan, then the healthy kitchen club is CALLING YOUR NAME!