Description
Ready for a quick dinner that checks all the boxes? The Mexican Zucchini and Ground Beef Skillet is a vibrant, one-pan meal that combines bold spices, lean protein, and fresh vegetables in just 30 minutes. Perfect for busy weeknights, healthy meal prep, or when you need food ideas that are both hearty and low-carb. This easy recipe brings together tender zucchini, juicy tomatoes, and seasoned beef in a skillet bursting with flavor. It’s an irresistible blend of simplicity and satisfaction that works for anyone looking for quick breakfast-for-dinner twists, easy dinner recipes, or healthy snack ideas. With its colorful presentation and zesty finish, this dish delivers comfort and nourishment in every bite.
Ingredients
- 1 lb ground beef (lean preferred)
- 2 medium zucchinis, sliced into half moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium tomatoes (or 1 can diced tomatoes, drained)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground coriander (optional)
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh cilantro for garnish
- Optional: 1 cup canned corn, 1/2 cup black beans, lime wedges
Instructions
- Prep all ingredients: chop veggies, measure out spices.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add ground beef. Cook 5–7 minutes until browned. Season with salt and pepper.
- Drain fat if necessary, then push beef to one side of the skillet.
- Add remaining 1 tbsp olive oil. Sauté onion, garlic, and bell peppers for 3–4 minutes.
- Stir in tomatoes, cumin, paprika, chili powder, and optional coriander and red pepper flakes. Cook for 2–3 minutes.
- Add zucchini and mix well. Cook 5–7 minutes until just tender.
- Taste and adjust seasoning as needed.
- Remove from heat. Garnish with chopped cilantro and a squeeze of lime.
- Serve hot as-is or with rice, tortillas, or beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes