Mexican Zucchini and Ground Beef Skillet
Mexican Zucchini and Ground Beef Skillet is a quick one-pan dinner.Made with ground beef, zucchini, tomatoes, and bold Mexican spices.Ready in 30 minutes and naturally low carb and gluten free.
Ingredients
- 2 medium zucchini sliced and quartered
- 1½ pounds ground beef
- 2 cloves garlic minced
- 10 ounces Mexican-style diced tomatoes with green chilies
- 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
Instructions
- Heat a large skillet over medium heat.
- Add the ground beef, garlic, salt, and black pepper. Cook until the beef is browned, breaking it into crumbles as it cooks. Drain excess grease if needed.
- Stir in the diced tomatoes with green chilies, chili powder, cumin, onion powder, and crushed red pepper flakes.
- Cover and simmer over low heat for 10 minutes to allow the flavors to blend.
- Add the zucchini and stir well to combine.
- Cover and cook for another 8–10 minutes, or until the zucchini is tender but still slightly firm. This keeps your Mexican Zucchini and Ground Beef Skillet fresh and full of texture.
- Serve immediately with your favorite toppings if desired.
Notes
This zucchini ground beef recipe pairs wonderfully with cauliflower rice, steamed rice, tortillas, or a crisp green salad. Leftovers also make an excellent filling for lettuce wraps or stuffed peppers.