Description
An Easy One-Dish Dinner
I made this dish last week for the family and everyone really enjoyed it. Not only was it easy to throw together but it keeps really well in the fridge – just make sure you don’t overcook the zucchini or it could get a little too mushy. You can also sub the zucchini for broccoli or just omit it all together!
Ingredients
Scale
- 1 lb elk meat (or any ground meat of choice)
- 2 tbsps olive oil
- 1 tsp salt (adjust to taste)
- 1 tsp pepper (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp taco seasoning
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 can black beans (15 oz), drained and rinsed
- 1 cup salsa (your choice of type)
- 1–1.5 cups shredded cheese (cheddar and pepper jack recommended)
Instructions
- Brown the Elk Meat:
Heat olive oil in a large skillet over medium-high heat. Add the ground elk meat, breaking it apart as it cooks. Season with salt, pepper, garlic powder, and onion powder. Cook until browned, about 7-10 minutes. - Sauté the Veggies:
Add the chopped onion and red bell pepper to the skillet with the meat. Cook, stirring occasionally, until the onion becomes translucent, about 3 minutes. - Add Zucchini:
Stir in the chopped zucchini and cook for an additional 3 minutes, until the zucchini softens slightly. - Mix in Beans and Salsa:
Add the drained black beans and salsa to the skillet. Stir everything together until well combined and heated through, about 2-3 minutes. - Top with Cheese:
Reduce the heat to low and sprinkle the shredded cheese evenly over the mixture. Cover the skillet and let cook for 10-15 minutes, or until the cheese has fully melted and everything is heated through. - Serve:
Once the cheese is melted and bubbly, remove the skillet from heat and serve hot! Enjoy with rice, tortillas, or your favorite side dish.
Notes
- Feel free to adjust the seasoning to your taste preferences.
- If you’re using a lean meat like elk, you can add a little extra olive oil or a splash of water to help prevent sticking during cooking.
- This dish is very versatile—swap out veggies or beans based on what you have on hand!
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
