Easy Zucchini & Ground Beef Dinner #casserole #ground beef #weeknight meals

Monday, October 28, 2019 : October 28, 2019

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4.9 ★★★★★ | Six basic ingredients form the foundation of this one-skillet meal, which comes together quickly for a family-friendly dinner on even the busiest of weeknights.  Follow the basic recipe or customize Easy Zucchini & Ground Beef Dinner to taste—and hope for leftovers because they improve with age! #casserole #ground beef #weeknight meals

4.9 ★★★★★ | Six basic ingredients form the foundation of this one-skillet meal, which comes together quickly for a family-friendly dinner on even the busiest of weeknights.  Follow the basic recipe or customize Easy Zucchini & Ground Beef Dinner to taste—and hope for leftovers because they improve with age! #casserole #ground beef #weeknight meals


Easy Zucchini & Ground Beef Dinner #casserole #ground beef #weeknight meals , .


4.9 ★★★★★ | Six basic ingredients form the foundation of this one-skillet meal, which comes together quickly for a family-friendly dinner on even the busiest of weeknights. Follow the basic recipe or customize Easy Zucchini & Ground Beef Dinner to taste—and hope for leftovers because they improve with age! #casserole #ground beef #weeknight meals

Total Time: 45 Minutes,Servings: 4 Servings

Ingredients :
  • Olive oil for pan
  • 1 pound zucchini (about 2 medium), diced into 1/4-inch pieces*
  • 1/2 a medium onion, diced
  • 1/2 a large or one small bell pepper (color of choice), seeded and diced, optional
  • 1 pound lean ground beef
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 cup jarred salsa (mild, medium, or hot according to preference)
  • Kosher salt and freshly ground pepper
  • Optional toppings: 1/2 cup shredded cheddar or Mexican blend cheese; chopped avocado; chopped fresh cilantro; crumbled tortilla chips; sour cream; hot sauce; additional salsa or chopped fresh tomatoes
  • Optional for serving: cooked rice or grain of choice; tortillas or lettuce to make wraps

Instructions :
  • Heat 2 teaspoons of olive oil over medium-high in a large saucepan or lidded skillet. Add the diced zucchini and cook, stirring occasionally, 5-7 minutes or until golden brown in spots and just tender. Lightly sprinkle with salt and pepper as the zucchini cooks. Remove to a plate.
  • Add another teaspoon or two of oil to the pan, as needed, and then reduce the heat to medium and add the onion and optional bell pepper. Sauté until softened, 2-3 minutes, and then add the beef. Brown the beef, crumbling as you go. When the beef is nearly browned, add salt and pepper to taste (I add about 1/2 teaspoon of kosher salt and several more turns of the pepper mill at this point) along with the cumin and garlic powder.
  • When the beef is cooked, stir in the salsa, cover the pan, and cook over medium heat for 8 to 10 minutes to allow the flavors to blend. (I stir once midway through and adjust the heat to low if the mixture seems nicely thickened.)
  • Add the zucchini back to the pan and cook, covered, to heat throughout, for another 2 minutes or so.
  • Sprinkle with cheese, if using, and serve with additional toppings as desired.

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