Cheesy Tex-Mex Zucchini Skillet

For 6 to 8 servings, Cheesy Tex-Mex Zucchini Skillet keeps the list centered on Tortilla or corn chips, Sour cream and Fresh. Set aside about 45 minutes.

• Yield 6 to 8 servings
• Ready in 45 minutes
• Prep 30 minutes
• Cook 15 minutes

Ingredients

Toppings

• Tortilla or corn chips
• Sour cream
• Fresh, chopped cilantro
• Avocados
• Salsa
• Olives

Instructions

1. In a large, 12-inch nonstick skillet (it will be very full by the end, so don't use a smaller size) over medium heat, brown the ground beef, onion, garlic, salt and pepper. Break the meat into small pieces and cook until no longer pink. Drain grease.
2. Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to combine.
3. Add the zucchini and stir until evenly combined. Bring the mixture to a gentle simmer over medium heat and cook, stirring often, until the ingredients are heated through and the zucchini is tender (I only cook for a few minutes so the zucchini stays al dente; cook longer if you want the zucchini softer).
4. Season to taste with additional salt and pepper, if needed.
5. Turn the heat to low. Pat the zucchini mixture into a mostly even layer, sprinkle with cheese, cover with a lid or loosely with foil, and let rest on the heat until the cheese is melted, 3-4 minutes.
6. Serve warm with toppings of choice: chips, sour cream, cilantro, olives, avocados, salsa, etc.

Give it a minute off the heat, then serve it while it is still hot.