Zucchini-Infused Ground Beef Taco Filling

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Moist ground beef mixed with finely grated zucchini for added nutrition, seasoned with cumin and chili powder for a flavorful taco base. This Mexican-inspired beef recipe (whole30), ready in about 27 minutes, pairs Ground beef, Zucchini, Cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Ground beef
• 1 cup, finely grated Zucchini
• 1 tsp Cumin
• 1/2 tsp Chili powder
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 2 tbsp Coconut aminos
• 1 tbsp Avocado oil
• 2 tbsp, chopped Fresh cilantro

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Instructions

1. Step 1: Heat 1 tbsp avocado oil in a skillet over medium-high heat. Add 12 oz ground beef and cook for 5 minutes, breaking into small pieces, until browned. Drain excess fat.
2. Step 2: Add 1 cup finely grated zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until zucchini releases moisture and mixture thickens.
3. Step 3: Stir in 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 tbsp coconut aminos. Cook for 2 minutes until spices are fragrant, then remove from heat and sprinkle with 2 tbsp chopped fresh cilantro.