Mexican Zucchini and Ground Beef Skillet
I’ve always loved the simplicity of skillet meals, and this Mexican Zucchini and Ground Beef Skillet has quickly become a staple in my kitchen. It’s hearty, flavorful, and comes together in no time at all. Whenever I find fresh zucchini at the market, this is one of the first dishes I think to make. The way the zucchini soaks up the seasoned beef and tomato juices is absolutely delicious.
This dish was born out of one of those weeknight rushes when I needed something quick but still satisfying. I browned some ground beef, tossed in chopped zucchini and tomatoes, and let the flavors blend together with my favorite spices. What I ended up with was a meal that not only checked all the boxes for comfort food but also leaned into the lighter side of dinner.
One of my favorite parts about this recipe is how easy it is to adapt. You can throw in extra veggies, adjust the spice level, or make it low-carb or keto-friendly with a few tweaks. Plus, it’s a one-pan wonder, which means less cleanup and more time to enjoy with family or unwind after a long day. If you’re looking for more easy Mexican-style dishes, check out my Authentic 7-Layer Mexican Dip or the bold flavors in my Mexican Potatoes.
Why You’ll Love This Mexican Zucchini and Ground Beef Skillet
This recipe delivers big on flavor while keeping things fresh and wholesome. The zucchini adds a wonderful texture and color contrast, staying tender but slightly crisp. The seasoned ground beef infuses every bite with smoky, savory notes that feel comforting but never heavy. It’s a fantastic option for meal prep, and it reheats beautifully.
You’ll also love how budget-friendly and family-approved this meal is. Even picky eaters find something to love with the familiar ground beef and mellow zucchini. Whether you need a quick weeknight dinner or a versatile base for tacos, burritos, or rice bowls, this skillet has you covered.
How to Make Mexican Zucchini and Ground Beef Skillet
Step 1: Brown the Beef
Start by heating a large skillet over medium heat. Add a drizzle of olive oil and once hot, add in the ground beef. Break it up with a spoon and cook until browned and no longer pink, about 6-8 minutes. Drain any excess grease if needed.
Step 2: Add Aromatics and Seasoning
To the browned beef, add diced onions and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent. Sprinkle in your spices: chili powder, cumin, paprika, oregano, salt, and pepper. Stir well to coat the beef.
Step 3: Stir in Veggies
Toss in diced zucchini and chopped tomatoes. If using canned tomatoes, drain them slightly before adding. Stir everything together and allow it to simmer for about 10 minutes. The zucchini should be tender but still vibrant.
Step 4: Let It Simmer
Lower the heat and cover the skillet. Let the mixture simmer for another 5 minutes so the flavors meld together beautifully.
Step 5: Finish and Serve
Remove from heat and top with chopped fresh cilantro. You can also sprinkle with shredded cheese if you like a melty finish. Serve hot straight from the skillet!
Recipe Variations and Possible Substitutions
One of the best things about this dish is how flexible it is. You can substitute ground beef with ground turkey or chicken for a leaner version. If you’re vegetarian, try replacing the meat with lentils or black beans.
To turn up the heat, add a chopped jalapeño or a dash of cayenne. Not a fan of zucchini? Bell peppers, corn, or yellow squash make great alternatives. You can also stir in a handful of spinach or kale at the end for extra greens.
For a low-carb option, skip the beans and serve it in lettuce wraps. Or bulk it up with cooked rice, quinoa, or even some cheesy tortilla chips on the side for a heartier twist.
Serving and Pairing Suggestions
This Mexican Zucchini and Ground Beef Skillet is perfectly satisfying on its own, but I love pairing it with a scoop of fluffy cilantro-lime rice or warm tortillas on the side. If you’re going for a lighter meal, try serving it over a bed of crisp romaine or with a dollop of Greek yogurt or sour cream on top.
It also makes a delicious filling for tacos, burritos, or quesadillas. For an extra burst of flavor, top with crumbled queso fresco or shredded cheddar, and don’t forget some sliced avocado or a squirt of lime juice.
Storage and Reheating Tips
To store leftovers, transfer the cooled dish to an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze it in portion-sized containers for up to 2 months.
To reheat, simply microwave individual portions for 1-2 minutes, stirring halfway through. If you prefer the stovetop, reheat gently over medium heat until warmed through. You may want to add a splash of water or broth to loosen the mixture if it thickened in the fridge.
Frequently Asked Questions
How spicy is this dish?
The dish has mild to moderate spice thanks to chili powder and paprika. You can easily adjust the heat level by adding jalapeños, cayenne, or hot sauce to suit your taste.
Can I make this dish vegetarian?
Absolutely! Swap the ground beef with plant-based crumbles, lentils, or black beans. It’s just as hearty and satisfying.
What kind of cheese works best?
Cheddar, Monterey Jack, or a Mexican blend all melt beautifully and complement the flavors well. Queso fresco is also great for a crumbly topping.
Can I prep this in advance?
Yes! You can chop the vegetables and brown the meat a day ahead. Store them separately in the fridge and combine when you’re ready to cook.
Is it keto-friendly?
It can be! Just make sure to use low-carb vegetables and avoid serving with rice or tortillas. Zucchini and ground beef are both keto-approved staples.
Related Recipe You’ll Like
If you loved this Mexican Zucchini and Ground Beef Skillet, then you must try my Calabacitas con Carne Molida en Salsa Verde — it’s another zucchini and beef favorite but with a tangy, green salsa twist. For a comforting one-pan meal, my Shipwreck Dinner delivers cozy, nostalgic flavor with layers of meat, potatoes, and veggies. And don’t miss the Creamy Garlic Chicken Breasts if you’re craving something creamy and savory.
Save and Share This Recipe for Later
Don’t forget to save this Mexican Zucchini and Ground Beef Skillet for later! It’s a recipe you’ll want to come back to, whether for a busy weeknight dinner or when you have extra zucchini on hand. Pin it to your favorite Pinterest board so it’s always within reach. You can also share it on Facebook or email it to a friend who loves quick and flavorful meals. Every share helps spread the love and inspires more people to cook something tasty at home!
Mexican Zucchini and Ground Beef Skillet
This Mexican Zucchini and Ground Beef Skillet is a quick and flavorful one-pan dinner packed with seasoned ground beef, tender zucchini, juicy tomatoes, and a mix of bold spices. It’s a perfect family-friendly meal that delivers the rich flavors of Mexican cuisine in a healthy and satisfying way. Ideal for busy weeknights, meal prep, or low-carb lifestyles, this dish combines wholesome ingredients with comfort-food vibes. Whether served with tortillas, rice, or lettuce wraps, it's a versatile staple for your dinner rotation.
Ingredients
- 1 lb ground beef
- 2 medium zucchini, diced
- 1 cup cherry or Roma tomatoes, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: shredded cheese, lime wedges
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground beef, breaking it up with a spoon, and cook until browned (6-8 minutes). Drain excess fat if needed.
- Add diced onion and minced garlic. Cook for 2-3 minutes until onion is translucent.
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
- Mix in zucchini and tomatoes. Simmer uncovered for 10 minutes, stirring occasionally.
- Cover skillet, reduce heat to low, and let simmer for an additional 5 minutes.
- Remove from heat. Garnish with fresh cilantro and optional toppings.
- Serve hot with rice, tortillas, or enjoy as-is.
Notes
- For extra spice, add chopped jalapeños or a pinch of cayenne.
- Swap ground beef for ground turkey or plant-based crumbles for a variation.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 2 months.
- Reheat on the stovetop or microwave with a splash of broth to maintain moisture.
