This Mexican zucchini skillet is made with ground beef, zucchini, tomatoes, peppers, onions, and spices. This flavorful meal takes only a few minutes of prep and is ready in 30 minutes or less!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 4servings
Calories: 346kcal
Ingredients
1tablespoonolive oil
1smallonion, diced
1poundground beef
10ouncesrotel, canned diced tomatoes with chilies
1teaspoonchili powder
½teaspooncumin
½teaspoonsalt
½teaspoongarlic powder
¼teaspooncoriander
¼teaspoonred pepper flakes
2smallzucchini, cubed
2ouncescotija cheese, crumbled
Instructions
In a saute pan over medium heat, add olive oil. When hot, add onions and cook until edges begin to brown and onions soften, about 3-4 minutes.
Crumble ground beef into pan and cook, stirring occasionally, until browned and cooked through. Optionally, drain excess grease from pan before continuing to next step.
Add rotel, chili powder, cumin, salt, garlic powder, coriander, red pepper flakes, and cubed zucchini to pan, stirring to combine.
Cover, reduce heat to medium-low, and cook for about 10 minutes, or until zucchini is cooked through to your liking (time will depend on the size of your zucchini cubes).
Remove from heat, crumble cotija cheese on top, and serve warm.
Remove lid at any point if your skillet meal looks too wet (zucchini is made of 90% water and can become very watery, especially if overcooked), to allow steam to escape.
Leftovers keep for 3-4 days in a tightly sealed container at room temperature and reheat well.
Serve skillet meal as-is for a low carb meal, or with tortilla chips (served like a dip), or flour tortillas (as a taco filling).