Beef and Veggie Taco Skillet Recipe

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Serves 6

• 2 teaspoons olive oil
• 1 medium sweet potato, cut into small cubes, about 2 cups
• 1 small zucchini, diced, about 1 cup
• 1 bell pepper, diced, about 1 cup
• 1 medium onion, diced, about 1 cup
• 1 pound lean ground beef
• 4 garlic cloves, minced
• 1 packet of reduced-sodium taco seasoning (or 3 tablespoons of our homemade taco seasoning)
• 1 (15 ounces) can black beans, drained and rinsed
• 1 cup frozen corn
• 3/4 cup salsa of your choice
• Optional toppings: shredded cheese, extra salsa, sliced avocado, chopped cilantro, sliced green onions

1. Heat oil over medium heat in a large, 14-inch sauté pan.
2. Add the diced sweet potatoes and sauté, stirring occasionally, for about 5 minutes. Cover the pan with a lid and allow the potatoes to steam for an additional 5 minutes.
3. Add the zucchini, bell pepper and onion. Sauté for 4 to 5 minutes until slightly tender.
4. Move the veggies to one side of the pan and add the ground beef to the other side. Cook the beef for about 8 minutes, breaking it into pieces as it browns.
5. Once cooked, stir the beef into the veggies and add the minced garlic, taco seasoning, black beans and corn. Stir to combine and sauté for 1 to 2 minutes.
6. Add the desired toppings and serve.

1 beef and veggie taco skillet serving:

Calories: 310
Protein: 20 grams
Total carbohydrates: 33 grams
Dietary fiber: 7 grams
Total fat: 10 grams

Nutrition facts are an estimate and vary based on serving size.

Looking for meatless skillet recipes? Transform your skillet into a plant-powered meal by swapping the beef for hearty black beans and lentils.

1. Follow steps 1 through 3 in the cooking directions to sauté the sweet potato, zucchini, bell pepper and onion.
2. Instead of adding beef in step 4, stir in one additional 15-ounce can of black beans (drained and rinsed) and 1 cup of cooked lentils or 1 15-ounce can of lentils (drained and rinsed). Sauté with the vegetables for 3 to 4 minutes.
3. Continue with step 5, adding garlic, taco seasoning, corn and salsa. Mix well and heat through.
4. Finish with your family’s favorite toppings, like cheese, avocado or cilantro, and serve.

Getting kids involved in meal prep is a great way to teach them real-life skills and build their confidence and independence. Based on your child’s age and skill level, here are some ways they can help prepare the beef and veggie taco skillet:

• Measure the taco seasoning.
• Chop the zucchini and bell pepper (younger children can use a child-safe knife).
• Pour the beans and corn into the pan.
• Stir the veggies in the pan (with supervision).
• Choose and sprinkle on their favorite toppings, like cheese, avocado or cilantro.

Here are some other great way kids as young as 2 can help in the kitchen:

• Ages 2 and 3: Rip lettuce, pour ingredients in a bowl, help bring empty cups and plates to and from the table
• Ages 4 and 5: All the above + help measure ingredients, wash produce, set and clear the table
• Ages 6 to 8: All the above + use a child-safe knife (with supervision) to cut produce, crack eggs, wipe the counters, sweep the floor, load the dishwasher
• Ages 9 to 12: All the above + plan a simple meal, learn knife skills, wash dishes, take out the trash
• Ages 13 and older: All the above + plan and prepare their own meal

You know your child best. Assign mealtime responsibilities based on their skills and abilities, as well as your comfort.

This recipe has been tested at the Children's Healthcare of Atlanta Kauffman Family Teaching Kitchen, located in the Center for Advanced Pediatrics. The Kauffman Family Teaching Kitchen offers interactive, hands-on cooking and nutrition classes for patients, their families and children in the community.

To learn more, email teachingkitchen@choa.org.