Sometimes on Taco Tuesday, you just want to try something a little more outside of the box. This Zucchini Taco Skillet is not only delicious, but it’s a one pot wonder and about as guilt free as you can get in the taco department.

This taco skillet starts off with ground beef and some onions. Pretty standard stuff. Then there’s tomatoes, black beans, zucchini, and of course cheese! Plenty of cheese to go around too! For being such a quick and easy dish, it is absolutely packed with flavor.

One of the best parts of this skillet is the ease there is to make it your own. Not a fan of tomatoes? Swap out the diced tomatoes for some bell pepper or corn. To it off with plain greek yogurt, avocado, or salsa! The ground beef can be swapped for another meat as well. Ground chicken or ground turkey would be great options!

This skillet reheats well if there’s any leftovers for lunch the next day. A quick zap in the microwave and you’ll be good to go. Though… I’ll be the first to say that it’s pretty rare you’ll have leftovers.

Yummy, cheesy, taco goodness!

I needed only to top mine off with some sliced jalapeños and was good to go.

Step-by-Step Photos:

Nutritional Claims: High Fiber • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free