Mexican Zucchini and Ground Beef Skillet

Why you’ll love this Mexican zucchini recipe

• It’s a one-skillet wonder: Fewer dishes to wash means more time spent enjoying your meal and less time cleaning up afterward.
• Perfect for busy weeknights: This dish comes together in just 30 minutes, making it a great option for those hectic days when you want something tasty and filling without spending hours in the kitchen.
• Low-carb and keto-friendly: Zucchini is a great low-carb alternative to traditional pasta, and this dish is packed with protein from the ground beef, making it a high-fat satisfying meal for those following a keto or low-carb lifestyle.
• Versatile and customizable: This Mexican food recipe can be adapted to suit your preferences and diet. You can use ground turkey or chicken instead of beef or make it vegetarian by using tofu as a protein source. Add your favorite keto salsa and top with some shredded cheddar cheese – this tastes like an unstuffed pepper!
• Budget-friendly: This meal is made with simple, affordable ingredients that are easy to find at any grocery store. Plus, you’ll likely have leftovers for lunch the next day!

Ingredients needed for ground beef skillet recipe

Making a Mexican ground beef skillet is easy and requires only a handful of ingredients.

Here’s everything you need to make it:

Zucchini

Have an abundance of zucchini? This dish is a great way to use them up! It’s like a deconstructed version of zucchini boats with ground beef.

You need two medium zucchini for this recipe, but you might only need one if your veggie is on the large side. You can also use or swap summer squash (use your leftovers from your summer squash taco casserole) into this dish if you want.

Meat

When making this Mexican beef skillet, I used a lean 90/10 ground beef. If you prefer, you can swap it out for ground turkey, pork, or chicken. You could also use beef strips, diced chicken breast, and seasoned shrimp if preferred.

Diced tomatoes

If you are wondering if you can use canned diced tomatoes, the answer is a resounding YES. It’s a great way to get some more veggies in without having to chop them yourself.

I love grabbing a few of the cans that have chopped green chiles to give it that Mexican flavor. If you can’t find canned tomatoes with green chilis, a can of regular or fire-roasted diced tomatoes will do. You can additionally throw in a few diced jalapeño peppers if you have some on hand.

Fresh diced tomatoes will work great here too! You can substitute 2 cups of fresh chopped tomatoes for one 14.5-ounce can of canned diced tomatoes. Add a bit of tomato paste or tomato sauce to thicken the sauce if needed.

Spices

Finally, you need all the traditional spices to make it taste like the best Mexican zucchini dish you have ever had!

Now, you can use your favorite store-bought Mexican seasoning, but I usually avoid those as they sometimes have some hidden sugars and are super high in sodium. I prefer to use my homemade taco seasoning or chili seasoning!

Fajita seasoning is also a great addition.

Skillet tips

While this easy Mexican ground beef and zucchini skillet recipe is really straightforward, there are a few tips to make the dish perfectly:

• A cast-iron skillet is ideal for cooking this dish as it distributes heat evenly and helps create that delicious golden crust on the meat. Plus, you can easily transfer it from the stovetop to the oven if you want to melt some cheese on top.
• If your zucchini is very watery, sprinkle a pinch of salt over the cut pieces and let them sit for about 15 minutes before cooking. This will help draw out the excess moisture, resulting in a less watery dish.
• Avoid overcrowding the skillet when browning the beef, as this can cause the meat to steam instead of browning properly.
• Add your favorite veggies to make this recipe taste even more delicious, like mushrooms, bell peppers, and red onions.

How to make Mexican beef skillet with zucchini

Ready to give this low-carb zucchini and ground beef skillet a try? Here’s how to make it:

Step 1: Prepare the zucchini

First, cut the fresh zucchini into bite-size pieces, about ½ to 1″ inch wide. I like to slice the zucchini and then cut each round slice into quarters to get the perfect bite-sized piece.

Tip: You can cut them into smaller diced pieces if you prefer, but I wouldn’t go any larger.

Step 2: Cook the ground beef

Brown the minced garlic and ground beef in a large skillet over medium-high heat. Sauté it until all the pink is gone, and it begins to brown. The browned bits add an extra depth of flavor.

Step 3: Add in spices and tomatoes

Once the ground beef is cooked through, add tomatoes and your taco seasoning.

Tip: If you don’t have a seasoning, feel free to add a variety of your favorite species. I highly recommend onion powder, garlic powder (if you leave out minced garlic), cayenne pepper, cumin, salt and pepper.

Reduce the heat, then cover and simmer on low heat for about 10 minutes, stirring occasionally.

Step 4: Add in the diced zucchini

Finally, add the chopped zucchini, cover, and cook for another 10 minutes. When the zucchini is tender, this dish is done and ready to enjoy!

How to serve Mexican zucchini dish

This flavorful Mexican zucchini and ground beef skillet is amazing on its own, but there are a few ways to make it even more delicious:

• Add some toppings: Top with shredded cheese (cheddar or Mexican blend), chopped fresh cilantro, diced avocado, and some sour cream. I also love to add a bit of extra salsa and fresh lime juice for an added burst of flavor.
• Make it a meal: Serve the Mexican ground beef with your favorite low-carb tortillas or tortilla chips (I make mine in the air fryer!) for a delicious and filling lunch or dinner tonight. You can also serve it over cauliflower rice for a low-carb option. You can make regular rice or Mexican cauliflower rice. Both are great options!
• Use leftovers in other dishes: Use any leftover Mexican beef and zucchini skillet to make burrito bowls, tacos, or even as a filling for stuffed peppers or zucchini boats.

FAQs

Here are the most asked questions about my delicious Mexican beef skillet. If you have any more questions, please leave them for me in the comments down below!