Mexican Zucchini and Ground Beef Skillet
A one-pan meal combining ground beef, fresh zucchini, and vibrant spices for a quick, nutritious dinner.
Ingredients
Main Ingredients
- 1 pound ground beef Lean ground beef is preferred.
- 2 medium zucchinis, sliced Cut into even slices for uniform cooking.
- 1 medium onion, chopped Preferably a yellow or white onion.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- 1 medium bell pepper, diced Any color bell pepper works.
- 1 can diced tomatoes (14.5 ounces) With their juice.
Spices
- 1 teaspoon chili powder Adjust for desired spice level.
- 1 teaspoon cumin Can toast before adding for extra flavor.
- 1 teaspoon paprika
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper
Cooking Ingredients
- 2 tablespoons olive oil For cooking the vegetables.
- to taste Fresh cilantro, chopped (for garnish) Optional, for serving.
- to taste Grated cheese (optional) For topping.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until softened, about 3-5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add ground beef, breaking it up with a spoon. Cook until browned, approximately 5-7 minutes.
- Mix in the diced bell pepper and cook for another 3-4 minutes until softened.
- Incorporate the sliced zucchini and cook until it starts to soften, about 5 minutes.
- Pour in the diced tomatoes along with their juice.
- Sprinkle in chili powder, cumin, paprika, salt, and black pepper. Stir well to combine.
- Allow the mixture to simmer for about 10 minutes, stirring occasionally.
- Once everything is cooked through and the flavors meld, remove from heat.
- Garnish with fresh cilantro and, if desired, sprinkle grated cheese on top before serving.
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Notes
Serve warm with sides like warm corn tortillas, brown rice, or a fresh garden salad. This dish also reheats well, making it perfect for leftovers.