Mexican Zucchini Skillet
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.
Serve! (This dish is AWESOME with tortilla chips and our avocado salsa!)
We want to see your yummy creations! After making this recipe be sure to snap a pic and check in with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;)