Ingredients
Main Ingredients
- 2 medium zucchini, sliced and quartered
- 1 ½ pounds ground beef
- 2 cloves garlic, minced
- 10 ounces Mexican style diced tomatoes with green chilis (salsa or diced tomatoes can be used), canned
Spices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black ground pepper
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
Instructions
- Brown the Beef: In a cast-iron skillet over medium heat, add the ground beef, minced garlic, salt, and pepper. Cook, stirring frequently, until the meat is fully browned and no longer pink. This step helps develop flavor through the Maillard reaction and creates a delicious texture.
- Add Tomatoes and Spices: Pour in the Mexican style diced tomatoes with green chilis along with chili powder, ground cumin, onion powder, and crushed red pepper flakes. Stir everything together, cover the skillet, and reduce the heat to low. Let it simmer gently for 10 minutes to allow the flavors to meld.
- Cook the Zucchini: Add the sliced and quartered zucchini to the skillet. Cover again and cook for about 10 more minutes on low heat. Cook until the zucchini is tender but still firm, absorbing the sauce’s spicy flavor without becoming mushy.
Notes
- Using a cast-iron skillet gives even heat distribution and helps brown the beef evenly, enhancing flavor.
- To avoid watery zucchini, sprinkle salt on cut pieces and let them sit for 15 minutes before cooking to draw out excess moisture.
- Do not overcrowd the skillet when browning the beef to prevent steaming; brown it in batches if needed.
- Feel free to add other vegetables like mushrooms, bell peppers, or red onions for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
