Description
A hearty, one-pan Mexican skillet featuring tender ground beef, sautéed zucchini, and spicy diced tomatoes, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 medium zucchini sliced and quartered
- 1 ½ pounds ground beef
- 2 cloves garlic minced
- 10 ounces Mexican style diced tomatoes with green chilis (canned)
- 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
- 1 tablespoon olive oil
- 1 small onion diced
- ½ cup shredded cheddar cheese
- ¼ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onion and sauté until softened, about 3 minutes.
- Add ground beef, breaking it up with a spoon, and cook until browned, about 6 minutes.
- Stir in minced garlic and cook for 30 seconds.
- Mix in chili powder, ground cumin, onion powder, salt, black pepper, and crushed red pepper flakes; cook 1 minute to toast the spices.
- Add sliced zucchini quarters and cook, stirring occasionally, until just tender, about 5 minutes.
- Pour in the diced tomatoes with green chilis; bring to a simmer and cook for 8 minutes, allowing flavors to meld.
- Taste and adjust seasoning if needed.
- Remove from heat and stir in shredded cheese and chopped cilantro.
- Serve hot, garnished with lime wedges.
Notes
For extra depth, add a splash of beef broth or a handful of black beans before simmering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Mexican, Skillet, Ground Beef, Zucchini