Description
This Mexican Zucchini and Ground Beef Skillet is a hearty, flavorful one-pan meal featuring browned ground beef simmered with Mexican-style diced tomatoes and a medley of spices, combined with tender yet firm zucchini. Quick to prepare and perfect for a weeknight dinner, this dish offers a delicious blend of Tex-Mex flavors in a nutritious vegetable and protein-packed skillet.
Ingredients
Units
Scale
Meat and Vegetables
- 2 medium zucchini, sliced and quartered
- 1 1/2 pounds ground beef
- 2 cloves garlic, minced
Spices and Seasonings
- 10 ounces Mexican style diced tomatoes with green chilis (canned)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black ground pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Brown the Ground Beef: In a cast-iron or heavy skillet, add the ground beef, minced garlic, salt, and black pepper. Cook over medium heat, stirring occasionally until the meat is fully browned and no longer pink, about 5-7 minutes. This step creates a flavorful base for the dish.
- Add Tomatoes and Spices: Pour in the Mexican style diced tomatoes with green chilis, then add chili powder, ground cumin, onion powder, and crushed red pepper flakes. Stir well to combine. Cover the skillet and simmer on low heat for 10 minutes to allow the flavors to meld.
- Cook the Zucchini: Add the sliced and quartered zucchini to the skillet. Cover and cook for about 10 more minutes, stirring occasionally, until the zucchini is cooked through but remains firm to the bite. Avoid overcooking to maintain texture and prevent sogginess.
Notes
- Use a cast-iron skillet for even heat distribution and a delicious crust on the meat.
- If zucchini is watery, sprinkle with salt and let it sit for 15 minutes before cooking to remove excess moisture.
- Do not overcrowd the skillet when browning the beef to ensure proper browning instead of steaming.
- Optional additions like mushrooms, bell peppers, and red onions can enhance flavor and nutrition.
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg
