Ingredients:

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

2 medium zucchinis, diced

1 bell pepper, diced

1 can (14.5 oz) diced tomatoes, drained

1 can (8 oz) tomato sauce

1 tbsp taco seasoning

½ tsp salt

½ tsp black pepper

½ cup shredded cheddar cheese

¼ cup chopped fresh cilantro (optional)

1 avocado, sliced (optional)

Instructions:
 In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease if needed.
 Add the diced onion and garlic, cooking for 2-3 minutes until fragrant.
 Stir in the diced zucchini and bell pepper, cooking for another 5 minutes until slightly tender.
 Add the diced tomatoes, tomato sauce, taco seasoning, salt, and black pepper. Stir well to combine.
 Simmer for 5-7 minutes until the vegetables are fully cooked and flavors meld.
 Sprinkle shredded cheddar cheese over the top, cover, and let it melt for about 2 minutes.
 Garnish with fresh cilantro and sliced avocado if desired.

A flavorful, low-carb taco-inspired skillet that's quick, easy, and delicious!