Easy Recipes · Meal Prep
High-Protein Taco Beef & Veggie Skillet Meal Prep
One pan, about 30 minutes, and five lunches ready to grab. Lean beef and black beans bring the protein, and a pile of veggies keeps it filling.
Why you'll love it
This skillet packs 31 grams of protein into a bowl that stays under 325 calories. Zucchini, corn, peppers and onions bulk it up without bulking up the numbers.
The trick is the cheese. Instead of stirring it in, sprinkle it on top of each container after portioning. Every lunch gets the same amount, and it melts fresh when you reheat.
Ingredients
- 1 lb93/7 lean ground beef
- 1 packetTaco seasoning (I love Siete Taco Seasoning)
- 1 cupfrozen pepper and onion blend
- 2 cupszucchini, chopped
- 1 cupfrozen sweet corn
- 1½ cupsblack beans (one 15-oz can), drained and rinsed
- 1 cupMexican four cheese blend, for topping
Instructions
- Brown the beef.Heat a large skillet over medium-high. Cook the beef, breaking it up, until no pink remains, about 7 minutes.
- Add peppers and onions.Stir in the frozen blend and cook until thawed, about 4 minutes. Don't drain the liquid, since it helps the seasoning turn into a sauce.
- Add zucchini and corn.Cook until the zucchini is just tender, about 5 minutes.
- Season and simmer.Add the black beans and taco seasoning. Simmer until the sauce thickens and coats everything, about 5 minutes.
- Portion.Divide evenly into 5 meal prep containers, about 1⅓ cups each. A food scale makes this exact.
- Top with cheese.Sprinkle about 3 tbsp of cheese over each container. Let cool, seal and refrigerate.
Storage and reheating
Fridge: Keeps up to 4 days in sealed containers.
Reheat: Microwave 1½ to 2 minutes with the lid cracked, until hot and the cheese is melted.
My meal prep faves
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