I’ve whipped this up four times this month and I still love it.

Cook the meat:
In a large skillet over medium heat, add olive oil and ground meat. Cook until browned, breaking it up with a spoon.

Add zucchini:
Stir in diced zucchini and cook for about 5 minutes, until just tender.

Season it up:
Add taco seasoning and mix well to coat the meat and zucchini.

Mix in the veggies:
Stir in black beans, corn, and diced tomatoes (with juice). Simmer for 5–7 minutes until everything is heated through and the flavors meld.

Finish & serve:
Taste and adjust salt and pepper. Top with cheese or your favorite toppings if desired. Serve hot!

For a vegetarian version, substitute the ground beef with crumbled tofu or a plant-based meat alternative. You can also add more vegetables like mushrooms or spinach for extra nutrients. If you prefer a spicier dish, add a diced jalapeño or a pinch of cayenne pepper. For a creamier texture, stir in a few tablespoons of cream cheese before adding the shredded cheddar. This recipe is versatile and can be adjusted to suit your taste preferences.