Ground Beef and Zucchini Recipe

This is smooth Ground beef and zucchini recipe Basically a flavorful enchilada in a skillet! Filled with poblanos, corn, beef and beans for an easy high protein weeknight dinner. Melty cheese and creamy avocado make it the ultimate comforting bite.

If you love Tex-Mex take-out, this ground beef and zucchini recipe is missing from your weeknight meal. It's fresh, sweet, delicious and loaded with creamy ingredients! Garlic leftovers with roasted onions are also great for freezing. Ready in 30 minutes, you'll skip ordering from your favorite restaurant and be cooking in no time.

Why I love this ground beef and zucchini recipe

This cheesy ground beef and zucchini recipe is packed with classic Tex-Mex flavor for a meal that's better than a takeout meal.

• Freezer-friendly. Take it out of the freezer whenever you need a last minute meal.
• Tex-Mex inspired. Every bite is packed with beans, corn, tender zucchini, sweet peppers and red. enchilada sauce.
• One-skillet. There's very little clean-up involved because this hearty recipe comes together in one skillet.
• versatile Turn it into a rice bowl, a hot pasta casserole or make the recipe with chicken if you prefer.

What you will need

Peppers, buttery zucchini and sweet corn add plenty of natural sweetness to every bite. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.

• Ground beef- If you use frozen, make sure it is completely thawed.
• salt and pepper- Kosher salt and freshly cracked pepper are best.
• Avocado oil- Go for vegetable, corn, canola or olive oil.
• garlic- Fresh garlic, garlic paste and garlic powder all work.
• Yellow Onion- White onion is a good swap.
• Red Chilli- Any color of chili is fine.
• Poblano Chili- Use fresh or frozen (thawed).
• Zucchini – Do not slice it smaller than 1/2″ or it will overcook.
• corn – You can use fresh, canned or frozen (thawed).
• Black Beans – If you are using canned beans, be sure to rinse them well.
• Enchilada Sauce- try me Red Enchilada Sauce Or add your favorite.
• Mexican Cheese – Any melted cheese like cheddar, Monterey Jack, and mozzarella also works.

Top ideas

• Chopped Tomatoes- Pico de Gallo A great option.
• Sliced ​​Avocado- Feel free to use Guacamole instead of
• Chopped coriander leaves- If you are not a fan, you can skip it.

How to make this Ground Beef and Zucchini Skillet

This Homemade Beef and Zucchini Recipe with Enchilada Sauce will be your new weeknight favorite. Scroll to the bottom of the post for the full recipe card.

• Brown the beef. Place a large skillet over medium-high heat. Add oil and ground beef. Break up with a wooden spoon and cook for 5-7 minutes. Season with salt and pepper. Remove from the skillet when it turns brown. Set it aside.
• Add chopped onions. Stir in the garlic and fry for 30 seconds. Add the onion and fry for 2-3 minutes or until soft and translucent.

• Cook the vegetables. Stir in red pepper and poblano, cook for 3-4 minutes. Stir occasionally. Add zucchini, corn and beans. Cook for another 3-4 minutes.
• Mix everything. Return the ground beef to the skillet and pour over the enchilada sauce. Stir to combine and let the mixture heat for 2 minutes.
• Melt it. Top the mixture with the cheese, covering the skillet, for 2 minutes or until the cheese melts. Remove from heat.
• serve Pour mixture into serving bowls. Add your favorite toppings and enjoy!

Tips and variation ideas

You can transform this spicy ground beef with zucchini recipe into a more dinner option by adding fluffy rice or pasta.

• Make a rice bowl. Fill with serving bowl Instant Pot Jasmine Rice or Cilantro Lime Rice. Add the beef-zucchini mixture on top with your favorite toppings.
• Make it spicy. Finely chop 1/4-1/2 jalapeno or serrano pepper and mix with the onions while you fry them on a kick of heat. 1/4-1/2 teaspoon red pepper flakes or cayenne pepper also works.
• Turn it into a casserole. Boil 2-3 cups of your favorite short pasta such as penne or fusilli. Strain it and mix it into the beef-veggie mixture. Transfer it to a greased 10×10″ baking dish and sprinkle the top with cheese. Bake at 300F for 10-15 minutes or until cheese melts.
• Use leftovers. Chop the remaining roasted broccoli. fried cornor Skillet green beans. Stir them into the mix for a heartier bite that also reduces food waste.
• Make protein swaps. Substitute ground pork, chicken, or turkey for an easy variation on this recipe.

Serving advice

This ground beef and zucchini recipe is an easy dinner option. I like to make tacos and serve them with corn tortillas. You can also serve it with fluffy focaccia, toasty sourdough, or a sliced ​​baguette. my Baked Pita Chips And Air Fryer Wonton Chips Work to sink. Other side ideas include mine Garlic Farm Potatoes, Bacon Wrapped Stuffed JalapeñosAnd Instant pot corn on the cob.

How to store and reheat extras

Make sure it is completely cooled before storing to prevent spoilage.

• Fridge: Store it in an airtight container for up to 5 days.
• Freezer: Transfer serving-size portions to freezer-bags or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• To reheat it: Microwave it in 20-second increments, stirring between each one, until heated through. A skillet over medium-high heat for 8-10 minutes also works. If you are reheating it straight from frozen, use a small pot on medium-low heat for 15-20 minutes with the lid on.

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