Homestyle Mexican Zucchini and Beef Skillet (Print Version)

Mexican Zucchini and Beef: A flavorful, easy skillet meal! Tender ground beef, fresh zucchini, and vibrant spices make this homestyle dish a weeknight favorite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free (if corn tortillas are used), High-Protein

# Ingredients:

→ Base Ingredients

01 - 1 lb ground beef (85/15 recommended)
02 - 2 medium zucchini, diced
03 - 1 medium onion, chopped
04 - 3 cloves garlic, minced
05 - 1 (14.5 oz) can diced tomatoes, undrained
06 - 1 (4 oz) can diced green chiles

→ Flavor Builders

07 - 1 tbsp chili powder
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1/2 cup chicken broth
12 - Salt and freshly ground black pepper, to taste

→ Fresh Finishers

13 - 1/4 cup fresh cilantro, chopped
14 - 1 lime, cut into wedges

→ Optional Touches

15 - 1/2 cup shredded Cotija or Monterey Jack cheese
16 - Sour cream or Greek yogurt, for serving
17 - Warm corn tortillas or rice, for serving

# Instructions:

01 - Start by heating a large skillet over medium-high heat. Add your ground beef and break it up with a spoon. You want it to brown nicely, getting those little crispy bits that are just packed with flavor. Honestly, this is where I usually get distracted by the sizzle and almost forget to drain the fat. Don't be like me, drain off any excess grease once it's cooked through. You'll smell that rich, meaty aroma filling your kitchen – a promise of good things to come!
02 - Once your beef is browned, toss in the chopped onion and minced garlic. Let them soften, stirring occasionally, until they turn translucent and fragrant. This is where the kitchen starts to smell absolutely incredible, a warm, savory scent that makes your stomach rumble. I've had times where I rushed this step, and the raw onion taste just lingered. Take your time here; it's the foundation of flavor for this meal.
03 - Now for the flavor fiesta! Stir in the chili powder, cumin, smoked paprika, and dried oregano. Let them toast for about a minute, stirring constantly. You'll notice the spices become even more aromatic, releasing their beautiful, earthy scent. This quick toast really wakes them up, making them more vibrant in the final dish. Don't let them burn, though; a burnt spice is a bitter spice, and we don't want that for our dish!
04 - Add the diced zucchini, canned diced tomatoes (undrained!), and green chiles to the skillet. Give everything a good stir to combine. The zucchini will still look quite firm, but it'll soften beautifully. I sometimes add a splash of chicken broth here if things look a little dry, just to get the tomatoes and chiles mingling. It’s starting to look like a proper meal, isn't it?
05 - Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the skillet, and let it cook for about 10-15 minutes, or until the zucchini is tender but still has a slight bite. This is where all the flavors really get to know each other, creating that rich, savory sauce. I usually peek a few times, giving it a stir to make sure nothing's sticking. The aroma of this simmering dish is just divine!
06 - Once the zucchini is cooked to your liking, remove the lid. If the sauce is too thin, let it simmer uncovered for a few more minutes to reduce slightly. Taste and adjust seasonings – maybe a pinch more salt or a dash of hot sauce? Stir in some fresh cilantro, then serve it up! A squeeze of fresh lime over the top is a must, honestly, it brightens everything. This dish is ready for its close-up, smelling fantastic!

# Notes:

01 - Don't overcrowd your pan when browning the beef; it steams instead of browns, and you miss out on those crucial flavorful bits.
02 - Zucchini cooks down quite a bit, so don't be afraid if it looks like a lot at first. It'll be just right.
03 - A quick squeeze of lime at the very end really brightens all the savory notes. Don't skip it!

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - chopping board
03 - knife
04 - measuring spoons

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 15g
Protein: 28g

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