Clean recipe · lowcarbyum.com
Mexican Zucchini and Ground Beef Skillet
This easy Mexican zucchini and ground beef skillet is a flavorful and low-carb meal that combines the hearty texture of ground beef with the mild sweetness of zucchini. This recipe brings together the warmth of Mexican spices and the wholesome goodness of fresh ingredients, making it an excellent choice for a quick, keto dinner. Plus, it's all cooked in one skillet, making cleanup a breeze!
Original recipe: lowcarbyum.com
- Yield:
- 6 servings
- Prep:
- 5 min
- Cook:
- 25 min
- Total:
- 30 min
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Ingredients
- 2 medium zucchini (sliced and quartered)
- 1 1/2 pounds ground beef
- 2 cloves garlic (minced)
- 10 ounces Mexican style diced tomatoes with green chilis ((salsa or diced tomatoes could be used), canned)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black ground pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Brown ground beef with minced garlic, salt, and pepper. Cook over medium heat until meat is browned.
- Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.
- Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.