Looking for a quick and delicious one-pan meal? This Mexican Zucchini and Ground Beef Skillet is your answer—flavorful, cheesy, and so satisfying!
Ingredients:
- 1 pound ground beef
- 2 medium zucchinis, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh cilantro, for garnish (optional)
Directions:
1. In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and minced garlic, sautéing until the onion becomes translucent, which should take about 3-4 minutes.
2. Next, add the ground beef to the skillet. Use a spatula to break it apart as it cooks, browning it for about 5-7 minutes. If there's too much fat when it's done, drain the excess.
3. Now, stir in the diced zucchini, undrained diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook this flavorful mix for another 5-7 minutes, or until the zucchini is tender.
4. Sprinkle the shredded cheddar cheese over the beef and zucchini mixture, and cover the skillet. Let it sit for about 2-3 minutes, just long enough for the cheese to melt beautifully.
5. Remove from heat and, if you’re feeling fancy, sprinkle some fresh cilantro on top. Serve it warm and enjoy!
Nutritional Values (per serving):
- Serving Size: 1/4 of the recipe
- Calories: 400
- Protein: 30g
- Carbohydrates: 10g
- Fat: 25g
- Fiber: 2g
#MexicanSkillet #BeefAndZucchini #OnePanMeal #CheesyGoodness #EasyDinnerLooking for a quick and delicious one-pan meal? This Mexican Zucchini and Ground Beef Skillet is your answer—flavorful, cheesy, and so satisfying!
Ingredients:
- 1 pound ground beef
- 2 medium zucchinis, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh cilantro, for garnish (optional)
Directions:
1. In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and minced garlic, sautéing until the onion becomes translucent, which should take about 3-4 minutes.
2. Next, add the ground beef to the skillet. Use a spatula to break it apart as it cooks, browning it for about 5-7 minutes. If there's too much fat when it's done, drain the excess.
3. Now, stir in the diced zucchini, undrained diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Cook this flavorful mix for another 5-7 minutes, or until the zucchini is tender.
4. Sprinkle the shredded cheddar cheese over the beef and zucchini mixture, and cover the skillet. Let it sit for about 2-3 minutes, just long enough for the cheese to melt beautifully.
5. Remove from heat and, if you’re feeling fancy, sprinkle some fresh cilantro on top. Serve it warm and enjoy!
Nutritional Values (per serving):
- Serving Size: 1/4 of the recipe
- Calories: 400
- Protein: 30g
- Carbohydrates: 10g
- Fat: 25g
- Fiber: 2g
#MexicanSkillet #BeefAndZucchini #OnePanMeal #CheesyGoodness #EasyDinner
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