Cheesy Tex-Mex Zucchini Skillet

 

• • 1 pound lean ground beef or ground turkey
  • ½ cup finely chopped onion
  • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen corn kernels or 1 can, drained
  • 1 can (14.5-ounces) diced tomatoes (don't drain)
  • 1 can (15-ounces) black, pinto, or white beans, drained and rinsed
  • 1 can (4-ounces) green chiles (mild or spicy), drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoons oregano
  • ¼ teaspoon paprika, smoked or sweet
  • 4 cups finely chopped zucchini (about 2 medium zucchinis)
  • 1 to 2 cups shredded Mexican-blend cheese

  (I might up the spices next time.)

  
  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.
• Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to combine. 
• 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). 
• Season to taste with additional salt and pepper, if needed. 
• 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. 
• Serve warm with toppings of choice: chips, sour cream, cilantro, olives, avocados, salsa, etc.