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Zucchini and Beef Mexican-Style Skillet Recipe

In life, we get to make essential choices every day – about what we wear, where we work, and, best of all, what we get to eat for dinner, and sometimes dessert. We believe that a citrus pomegranate fruit salad counts as a sweet treat too, and it is incredibly refreshing when served moments after this Mexican-style skillet.

Zucchini and Beef Mexican-Style Skillet on a plate with a fork.

When your evening is running low on time, count this recipe in as a one-pot wonder, and in about half an hour, an appetizing dinner will magically appear on plates around the table.

This tasty zucchini and beef Mexican-style skillet are not only kid-friendly, but it is also low-carb too, minus the fruit salad, of course.

While it calls for ground beef as the main ingredient, it is worth mentioning that you can use chicken, turkey, or pork, whatever you have on hand or in your freezer. One thing that is missing, however, is the salsa.

If you have a fondness for salsa, you know exactly what we mean. In that case, you may already have some on hand, so go ahead and use a spoonful of that to dress your dish; if not, make some time to craft your own fire-roasted sals; your skillet will thank you!

To add a south-of-the-border element of lime to the meal, we encourage you to make a pitcher of revitalizing mint and citrus water, which brings the perfect level of acidity to the palate.

Zucchini And Beef Mexican-Style Skillet Recipe

Serves: 4 Prep: 10 min Cook: 25 min

Ingredients

Preparation

  1. Melt some cooking fat in a skillet over medium-high heat.
  2. Cook the garlic and onions until soft, about 5 minutes.
  3. Add the ground beef and cook until browned, about 6 minutes.
  4. Add tomatoes, zucchini, spices, and season to taste with salt and pepper.
  5. Cover and simmer on low heat for 8 to 10 minutes.
  6. Serve warm.
Zucchini and Beef Mexican-Style Skillet on a plate with a fork.
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5 from 1 vote

Zucchini and Beef Mexican-Style Skillet Recipe

When you crave Mexican flavors without the mess, grab your trusty skillet and cook up a one-pot wonder for dinner tonight with zucchini and beef.
Course Main Course
Cuisine Mexican
Keyword Beef, mexican-style, paleo, recipe, skillet, zucchini
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 503kcal
Cost 10

Ingredients

  • 1 1/2 lb. ground beef
  • 2 medium zucchinis quartered and sliced
  • 2 cups diced tomatoes
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 tbsp. chili powder
  • 1/2 tbsp. paprika
  • 1 tsp. ground cumin
  • 1/4 tsp. crushed red pepper flakes
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instructions

  • Melt some cooking fat in a skillet over medium-high heat.
    Cooking fat
  • Cook the garlic and onions until soft, about 5 minutes.
    2 garlic cloves, 1 onion
  • Add the ground beef and cook until browned, about 6 minutes.
    1 1/2 lb. ground beef
  • Add tomatoes, zucchini, spices, and season to taste with salt and pepper.
    2 medium zucchinis, 2 cups diced tomatoes, 1 tbsp. chili powder, 1/2 tbsp. paprika, 1 tsp. ground cumin, 1/4 tsp. crushed red pepper flakes, Sea salt and freshly ground black pepper
  • Cover and simmer on low heat for 8 to 10 minutes.
  • Serve warm.

Nutrition

Calories: 503kcal | Carbohydrates: 14g | Protein: 33g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 204mg | Potassium: 1129mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2450IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 7mg