Calabacitas con Carne Molida en Salsa Verde is a comforting, savory Mexican dish that brings together tender zucchini, hearty ground beef, and a zesty green sauce in one satisfying skillet meal. Perfect for busy weeknights or laid-back family dinners, this dish is both simple to prepare and rich in traditional flavor.
The combination of calabacitas (zucchini) with savory beef and tangy salsa verde creates a flavorful experience that’s simultaneously rustic and vibrant. Each bite balances the earthiness of squash with the bold punch of green chile sauce, all tied together with juicy bites of seasoned ground beef.
Ingredients for this Calabacitas con Carne Molida en Salsa Verde Recipe
- 1 lb ground beef
- 3 medium zucchinis, sliced into half moons
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 1 cup salsa verde (store-bought or homemade)
- 1/2 cup water or broth
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder (optional, for heat)
- Salt and pepper to taste
- 1 tbsp vegetable oil
- Fresh cilantro for garnish (optional)
Step 1: Brown the Beef
In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a wooden spoon, until fully browned and cooked through—about 6–8 minutes. Season lightly with salt and pepper. Remove excess grease if necessary.
Step 2: Sauté the Aromatics
Push the beef to one side of the pan, add the vegetable oil to the empty side, and sauté the chopped onion for 3 minutes until translucent. Stir in the minced garlic and cook for another minute.
Step 3: Add the Zucchini
Add sliced zucchinis to the pan and mix with the beef and onions. Cook for about 5 minutes, stirring occasionally, until the zucchini starts to soften.
Step 4: Pour in the Sauce
Pour in the salsa verde and water (or broth), stirring to coat everything evenly. Add the cumin, oregano, and chili powder. Bring to a simmer.
Step 5: Simmer and Finish
Lower the heat to medium-low and simmer uncovered for 10–12 minutes, or until the zucchini is tender and the flavors are well combined. Adjust salt and pepper as needed.
Step 6: Garnish and Serve
Garnish with chopped fresh cilantro if desired. Serve warm with rice, tortillas, or enjoy it as is for a low-carb meal.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey or even ground chicken can be used for a leaner version. Just adjust seasonings slightly for flavor.
What type of salsa verde should I use?
You can use store-bought or homemade salsa verde. A tomatillo-based salsa with medium heat works best for a balanced flavor.
Can I add corn or other vegetables?
Absolutely. Fresh or frozen corn, bell peppers, or even spinach can be great additions to increase veggie content.
How can I make it vegetarian?
Swap the ground beef with lentils, black beans, or plant-based ground meat alternatives.
Is this recipe spicy?
It depends on your salsa verde and chili powder. Use mild salsa and skip chili powder for a milder version.
Can I double the recipe?
Yes, this recipe easily scales up. Just make sure your skillet is large enough to hold all ingredients evenly for proper cooking.
Calabacitas con Carne Molida en Salsa Verde
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
Description
Looking for a quick dinner packed with vibrant flavors? This Calabacitas con Carne Molida en Salsa Verde is a warm, satisfying skillet dish that combines hearty ground beef, fresh zucchini, and a zesty tomatillo salsa verde. It’s perfect when you want something easy and filling without sacrificing bold Mexican flavors. Whether you’re after dinner ideas, easy recipes, or a healthy dinner option, this dish has it all. The savory meat, tender squash, and herby sauce make each bite irresistible.
Ingredients
1 lb ground beef
3 medium zucchinis, sliced into half moons
1 medium white onion, chopped
2 cloves garlic, minced
1 cup salsa verde (store-bought or homemade)
1/2 cup water or broth
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp chili powder (optional)
Salt and pepper to taste
1 tbsp vegetable oil
Fresh cilantro (optional, for garnish)
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Break it apart with a spoon and cook until no longer pink.
- Push beef to one side, add oil to the other side, and sauté the chopped onion until soft (about 3 minutes). Add garlic and cook 1 more minute.
- Stir in zucchini slices and cook for 5 minutes until just tender.
- Pour in salsa verde and water/broth. Add cumin, oregano, and chili powder. Stir everything together.
- Lower heat and simmer for 10–12 minutes until flavors meld and zucchini is fully tender.
- Taste and adjust salt and pepper. Garnish with cilantro if desired.