Mexican Zucchini Skillet
Ingredients
- 1 tablespoon olive oil
- 1 small onion
diced
- 1 pound ground beef
- 10 ounces rotel
canned diced tomatoes with chilies
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coriander
- 1/4 teaspoon red pepper flakes
- 2 small zucchini
cubed
- 2 ounces cotija cheese
crumbled
Directions
- 1
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.
- 2
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.
- 3
Add rotel, chili powder, cumin, salt, garlic powder, coriander, red pepper flakes, and cubed zucchini to pan, stirring to combine.
- 4
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).
- 5
Remove from heat, crumble cotija cheese on top, and serve warm.
Mexican Zucchini Skillet
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About this Recipe
Craving a satisfying, flavor-packed meal that comes together in a flash? This Mexican Zucchini Skillet is your answer, delivering robust, zesty flavors in under 30 minutes, perfect for busy weeknights.
This recipe shines because it leverages the vibrant punch of Rotel (diced tomatoes with chilies) alongside classic Mexican spices like chili powder, cumin, and coriander. These ingredients meld beautifully with savory ground beef and tender zucchini, creating a hearty, one-pan dish that minimizes cleanup and maximizes taste. It's designed to bring authentic-tasting Mexican-inspired flavors to your table with pantry staples.
Expect a savory and aromatic experience with every spoonful. The ground beef is richly seasoned, complemented by the slight sweetness of diced onions and the subtle heat from red pepper flakes and chilies in the Rotel. Cubed zucchini softens just enough to absorb all these wonderful flavors without becoming mushy, while a sprinkle of crumbled cotija cheese adds a salty, tangy finish that brightens the whole dish. It's a comforting and straightforward meal that feels much more involved than its minimal prep and cook time suggests.
Customization & Variations
Feel free to adjust the red pepper flakes to dial the heat up or down according to your preference. If you don't have Rotel on hand, you could use a can of plain diced tomatoes and separately add your desired amount of canned green chilies to achieve a similar flavor profile and spice level. While cotija cheese offers a distinct salty and crumbly texture, the recipe is delicious even without it if unavailable.
This versatile skillet makes an excellent weeknight dinner, providing a complete and flavorful meal on its own. Serve it hot for a satisfying experience that caters to both comfort and convenience.