MEXICAN ZUCCHINI AND BEEF SKILLET

This low carb Mexican zucchini and ground beef recipe is a simple dish made with low cost ingredients. It’s an easy low carb high fat dinner recipe perfect for summer.

Zucchini tastes best when it’s cooked al dente. If you cook it too long it gets mushy which isn’t good. Cooking the zucchini for five to ten minutes in the covered skillet should warm it up and still keep it firm.

This low carb Mexican zucchini and ground beef skillet dish is a simple recipe that uses inexpensive ingredients. It goes well with cauliflower rice.

Mexican Zucchini and Beef Recipe
This low carb Mexican zucchini and ground beef recipe is a simple dish made with low cost ingredients. It's a n easy LCHF dinner recipe perfect for summer.



Ingredients

• 2 medium zucchini sliced and quartered
• 1 1/2 pounds ground beef
• 2 cloves garlic minced
• 10 ounces Mexican style diced tomatoes with green chilis (salsa or diced tomatoes could be used), canned
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Brown ground beef with minced garlic, salt, and pepper.
2. Cook over medium heat until meat is browned.
3. Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.
4. Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.

Nutrition Facts

Mexican Zucchini and Beef

Amount Per Serving

Calories 272Calories from Fat 158

% Daily Value*

Total Fat 17.5g27%

Total Carbohydrates 5.6g2%

Dietary Fiber 1.5g6%

Protein 22.1g44%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adapted : MEXICAN ZUCCHINI AND BEEF SKILLET @ lowcarbyum

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