Description
Mexican Zucchini and Ground Beef Skillet is a quick, flavorful, and low-carb one-pan dinner. Packed with tender zucchini, hearty beef, and bold Mexican spices, this 30-minute recipe is perfect for busy nights.
Ingredients
2 medium zucchini, sliced and quartered
1 ½ pounds ground beef (85% lean recommended)
2 cloves garlic, minced
10 ounces Mexican-style diced tomatoes with green chilis (or salsa)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon onion powder
¼ teaspoon crushed red pepper flakes (optional)
Instructions
-
Cook the Beef: In a large skillet over medium heat, sauté the ground beef with garlic, salt, and pepper until it’s browned and fully cooked. Drain excess fat if needed.
-
Add Spices & Tomatoes: Stir in the diced tomatoes, chili powder, cumin, onion powder, and crushed red pepper flakes. Reduce heat to low, cover the skillet, and let it simmer for about 10 minutes so the flavors can develop.
-
Add the Zucchini: Gently stir in the zucchini pieces. Cover again and cook for an additional 10 minutes, or until the zucchini is tender but still slightly firm for the best texture.
-
Serve and Enjoy: Taste the dish, adjust seasonings if needed, and serve hot. Garnish with fresh cilantro or a sprinkle of shredded cheese for extra flavor.
Notes
Use a cast-iron skillet for even heat and better searing.
To prevent watery zucchini, sprinkle slices with salt and let them sit for 15 minutes before cooking.
Add shredded cheese for a melty, cheesy topping.
Easily customize with extra veggies like bell peppers or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 315
- Carbohydrates: 5g
- Protein: 21g