15 Minute Keto Spanish Zucchini Skillet
This recipe is designed to teach everyone how to make 15-minute keto Spanish zucchini skillet
Servings 4
Ingredients
- 1 lb lean ground beef
- 1 small onion, chopped
- 1/2 tsp garlic powder
- 2 TBS dry taco seasonings
- 1/2 cup salsa
- 15 oz canned black soybeans, drained and rinsed, optional
- 2 medium zucchini, sliced or shredded
- salt and pepper
- shredded cheese, sour cream, sliced avocado or topping of choice
Instructions
- Season and cook the ground beef over medium heat for 5 minutes or until no longer pink. As the beef is cooking chop it into small pieces and stir frequently. Stir in the chopped onion and garlic powder. Cook stirring frequently for 2 minutes until the onion is softened
- Stir in the salsa, taco seasonings, beans, (if using), zucchini, salt and pepper. Stir frequently and cook for 5 minutes until the zucchini is crisp-tender. Turn the heat off. Sprinkle desired amount of shredded cheese over top of mixture. Allow to sit 2 minutes until the cheese is melted. Spoon desired amount onto a serving plate and top with toppings of choice.