Description
This Mexican Zucchini and Ground Beef Skillet is a quick and flavorful one-pan meal! Ground beef, tender zucchini, and bold spices like chili powder, cumin, and paprika come together in this easy, cheesy dish. Perfect for a busy weeknight dinner!
Ingredients
- 1 pound ground beef
- 2 medium zucchinis, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh cilantro, for garnish (optional
Instructions
-
Heat the Olive Oil:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes. -
Cook the Ground Beef:
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary. -
Add the Vegetables and Spices:
Stir in the diced zucchini, diced tomatoes (with their juice), chili powder, cumin, paprika, salt, and pepper. Cook for another 5-7 minutes, or until the zucchini is tender. -
Add the Cheese:
Sprinkle the shredded cheddar cheese over the top and cover the skillet. Allow the cheese to melt for about 2-3 minutes.
-
Finish and Serve:
Remove from heat and garnish with fresh cilantro if desired. Serve warm.
Notes
- If you prefer a spicier dish, feel free to add some crushed red pepper flakes or a chopped jalapeño.
- You can substitute the cheddar cheese with your favorite cheese, like Mexican blend or Monterey Jack.
- This dish is perfect on its own, or serve it with a side of rice or tortillas for a complete meal.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg