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Zucchini and Beef Taco Skillet

Meagan - The Crossroads Cook
This this easy, zesty Zucchini and Beef Taco Skillet is a perfect meal-in-one!
Prep Time 10 mins
Cook Time 20 mins
Course Main
Cuisine Mexican
Servings 4 people


  • 1 lb Ground Beef
  • 1 Large Zucchini, chopped
  • 2 Cloves Minced Garlic
  • 1 Medium Onion, Diced
  • 1 10 oz Can Ro-Tel Diced Tomatoes and Green Chilis
  • 1/2 tsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • Garlic Salt and Seasoned Salt
  • 4 Servings Brown Rice, Cooked
  • 1/4 cup Chicken Broth


  • Brown the ground beef along with the garlic and onion in a large skillet. Season with garlic salt and seasoned salt.
  • Cook the rice according to the package directions.
  • Once the meat has browned and the onions are slightly translucent, add the diced tomatoes and green chilis (with the juices from the can), as well as the spices. Let cook for about 3 minutes.
  • When the rice is very close to being cooked, add the zucchini and chicken broth to the skillet. Stir and let simmer for just a short time, being sure not to over cook the zucchini.
  • As soon as the rice is finished cooking, add it to the skillet. Stir to combine and taste to check seasonings.


If you are on a low-carb diet, simply leave out the rice.
Keyword easy dinner, ground beef, Hamburger, Rice, Zucchini