Mexican Zucchini and Ground Beef Skillet Recipe

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Looking for a quick, one-pan dinner that’s packed with flavor and loaded with veggies? This Mexican Zucchini and Ground Beef Skillet is your go-to recipe for a satisfying weeknight meal that comes together in under 30 minutes. It’s hearty enough to please meat lovers, yet balanced with fresh zucchini, tomatoes, and warm spices for a healthy spin on comfort food.

Perfect for busy nights, this skillet is a lifesaver when you want something nourishing without sacrificing flavor. The combination of well-seasoned ground beef, tender zucchini chunks, juicy tomatoes, and aromatic herbs creates an irresistible meal that’s low on effort but big on satisfaction.

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Ingredients for the Mexican Zucchini and Ground Beef Skillet

• Ground beef
• Zucchini
• Tomatoes (fresh or canned)
• Onion
• Bell peppers
• Garlic
• Chili powder
• Cumin
• Paprika or smoked paprika
• Cilantro (optional)
• Salt
• Black pepper
• Olive oil (or your preferred cooking oil)

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How To Make the Mexican Zucchini and Ground Beef Skillet

Step 1: Sauté the Aromatics

Begin by heating a tablespoon of oil in a large skillet over medium heat. Add chopped onions and bell peppers, cooking for 3–5 minutes until softened. Toss in the minced garlic and cook for another 30 seconds until fragrant.

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Step 2: Brown the Beef

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until it’s no longer pink, about 5–7 minutes. Drain excess grease if needed, especially if using a higher fat ratio beef.

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Step 3: Season and Simmer

Once the beef is browned, stir in your spices—chili powder, cumin, paprika, salt, and pepper. Mix well to coat the beef evenly. Then, add in the diced tomatoes (with juices) and bring the mixture to a simmer for 5 minutes to meld the flavors.

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Step 4: Add the Zucchini

Fold in the sliced zucchini and cover the skillet. Let it cook for about 5–8 minutes, stirring occasionally, until the zucchini is tender but not mushy. The steam will help soften it while keeping the colors vibrant.

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Step 5: Garnish and Serve

Uncover the skillet and give everything a final stir. Adjust salt and pepper to taste. Sprinkle fresh cilantro over the top before serving for a burst of fresh flavor.

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How to Serve and Store This Mexican Zucchini and Ground Beef Skillet

This dish is incredibly versatile when it comes to serving. Spoon it over fluffy white rice, tuck it into warm tortillas for quick tacos, or serve it on top of a bed of greens for a low-carb bowl. You can even top it with shredded cheese, avocado slices, or a drizzle of sour cream to customize each plate to your taste.

Leftovers? No problem. Store any remaining skillet mixture in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or stovetop. For longer storage, this dish also freezes well—just cool completely before freezing in portioned containers for up to 2 months.

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Frequently Asked Questions

Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a leaner option and works great with the spices and veggies. You may want to add a little extra seasoning since it’s milder in flavor.

Do I need to peel the zucchini?

No need! The skin of zucchini is tender and nutritious, and it helps the slices hold their shape during cooking.

Can I make this dish vegetarian?

Yes, swap the ground beef for plant-based crumbles or cooked lentils. You’ll still get all the great flavors.

What other veggies can I add?

Corn, black beans, or even spinach can be delicious additions. Just make sure to adjust cooking time so everything is tender.

Is it spicy?

It’s more flavorful than spicy. If you want heat, toss in some chopped jalapeño or a pinch of cayenne.

Can I meal prep this?

Definitely. It stores and reheats very well, making it ideal for prepping a few days ahead.

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