Easiest Beef Tacos

Several beef tacos in hard taco shells on a round wooden platter filled with lettuce and tomatoes.

Course Main Course

Cuisine Mexican

Keyword Zucchini, Garlic Cloves, Garlic, Cherry Tomatoes, Cheese, Corn Tortillas, Black Beans, Beef, Tomato, Canned Beef, Cilantro, Lettuce, Tortillas, Olive Oil, Taco Seasoning, Salsa, Lime, Jalapeño Pepper, Sour Cream, Oil, Shredded Cheese

Dietary Need Gluten Free

Cooking Method Stovetop

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 362kcal

Equipment

Stovetop
Large Skillet

Ingredients

2 Tablespoons Olive Oil Or vegetable oil
1 Zucchini Medium, shredded
2 cloves Garlic Minced
1 can Beef 24 ounces, drained
1 can Black beans 14 ounces, low-sodium, drained
¼ cup Salsa
3 Tablespoons Taco Seasoning Salt-free, see notes
Salt To taste
Ground Black Pepper To taste
12 Corn Tortillas Hard or soft
3 Tomatoes Optional; plum tomatoes
1 head Lettuce Optional; shredded
1 Jalapeño Pepper Optional; thinly sliced
1 cup Cheese Optional; shredded, low-fat
½ cup Sour Cream Optional; low-fat
Lime Optional; wedges for serving
Cilantro Optional

Instructions

In a large skillet over medium heat, heat the oil. Add the shredded zucchini and garlic and sauté, stirring occasionally, for 6-8 minutes, or until the liquid from the zucchini has mostly cooked off.
Add in the drained can of beef, beans, salsa, and taco seasoning, and stir to combine. Reduce heat to low and use two forks to shred the beef into bite-size pieces. Continue to cook over low heat until the beef and beans are warmed through, adding a splash of water if it’s getting too dry. Taste, and add salt and pepper as needed.
To serve, place a spoonful of the beef mixture in each tortilla, and add toppings of your choice (diced tomatoes, shredded lettuce, jalapeño, cheese, and sour cream). If using, sprinkle with cilantro and serve with a lime wedge on the side.

Notes

Use salt-free store-bought seasoning, or make your own Homemade Taco Seasoning.

Nutrition