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Mexican Zucchini and Ground Beef Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 58 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Skillet Meal
  • Method: Stovetop
  • Cuisine: Mexican

Description

This Mexican Zucchini and Ground Beef Skillet is a hearty, flavorful one-pan meal perfect for a quick weeknight dinner. Ground beef is browned and combined with tender sautéed zucchini, onions, and garlic, then simmered with diced tomatoes, salsa, and warming spices like chili powder, cumin, and paprika. Finished with optional melted cheddar cheese and fresh herbs, it delivers a comforting, protein-packed dish with a fresh vegetable twist that’s easy to prepare and enjoy.

Ingredients

Protein

  • 1 lb ground beef

Vegetables and Aromatics

  • 3 medium zucchinis, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained

Seasonings and Flavorings

  • 1/2 cup salsa (mild or hot, depending on your preference)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste

Dairy (Optional)

  • 1/2 cup shredded cheddar cheese (optional, for topping)

Garnish

  • Fresh cilantro or parsley, chopped (optional, for garnish)

Oils

  • Olive oil for cooking

Instructions

  1. Cook the Ground Beef: In a large skillet, heat a little olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat and set the beef aside.
  2. Sauté the Vegetables: In the same skillet, add a bit more olive oil if needed. Add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Cook the Zucchini: Add the diced zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly golden.
  4. Combine the Ingredients: Return the cooked ground beef to the skillet with the vegetables. Stir in the drained diced tomatoes, salsa, chili powder, cumin, paprika, salt, and pepper. Mix everything well and cook together for another 3-4 minutes, allowing the flavors to meld.
  5. Add Cheese (Optional): Sprinkle the shredded cheddar cheese over the top of the mixture and cover the skillet for a couple of minutes until the cheese melts.
  6. Serve: Garnish with fresh chopped cilantro or parsley if desired. Serve warm as is or alongside rice, tortillas, or avocado slices for a complete meal. Enjoy!

Notes

  • Drain excess fat from the beef to keep the dish from being greasy.
  • You can adjust the spice level by using mild or hot salsa and adjusting chili powder accordingly.
  • For a lower-carb version, skip the cheese or use a reduced-fat cheese.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • This dish pairs wonderfully with Mexican rice, warm tortillas, or a simple side salad.

Find it online: https://slsrecipes.com/mexican-zucchini-and-ground-beef-skillet-recipe/