Mexican Zucchini and Ground Beef Skillet

A zesty and satisfying one-pan dish, this Mexican Zucchini and Ground Beef Skillet blends the hearty flavors of seasoned ground beef with fresh zucchini, bell peppers, and a melange of spices. Topped with melted cheese, it's a keto-friendly meal that delivers all the comfort and taste of a Tex-Mex fiesta without the carbs.

Course Dinner

Cuisine Mexican

Keyword Keto Dinner, Keto Mexican Zucchini Skillet, Low Carb Ground Beef Recipe, Zucchini Beef Skillet

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 485kcal

Equipment

Large skillet
Spoon or spatula
Knife
Cutting board
Measuring cups and spoons

Ingredients

1 lb ground beef
2 medium zucchinis, diced about 4 cups
1 bell pepper, diced about 1 cup
1 small onion, chopped about 1/2 cup
2 cloves garlic, minced
1 cup canned diced tomatoes, drained
1 cup shredded cheddar cheese
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
Stir in the chopped onions and minced garlic, cooking until the onions become translucent, about 2-3 minutes.
Add the diced bell pepper and zucchini to the skillet, sautéing until the vegetables are tender but still crisp, approximately 5 minutes.
Sprinkle the ground cumin, chili powder, paprika, garlic powder, and onion powder over the beef and vegetable mixture. Season with salt and pepper. Stir well to combine all the ingredients and cook for another 2 minutes.
Reduce the heat to low and stir in the drained diced tomatoes, allowing all the flavors to meld together for about 3 minutes.
Sprinkle the shredded cheddar cheese over the top of the skillet mixture. Cover the skillet with a lid or aluminum foil until the cheese is melted, around 2-3 minutes.
Remove from heat, garnish with chopped fresh cilantro if desired, and serve immediately.

Notes

For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.

Leftovers can be stored in an airtight container and refrigerated for up to 3 days.

This dish can be served with a side of keto-friendly cauliflower rice for extra volume.

Ensure the canned tomatoes are well-drained to prevent the skillet from becoming watery.

Nutrition