Drew and Will recently started baseball season which means both kids have at least three days of baseball a week. It is hard to get dinner on the table on those nights. This Mexican Zucchini is on rotation at my house lately. If you are a fan of tacos this dish is for you.
I often have ground beef or turkey in my freezer or fridge waiting to be used. I find it to be a great option when I am in a pinch and need to get something on the table. The options are endless when it comes to ground beef including recipes like these Korean Ground Beef and Rice Bowls, this Cheesy Ground Beef Pasta Skillet or this Ground Beef Stroganoff.
This Mexican Zucchini Skillet recipe uses zucchini noodles. I like adding spiralized vegetables to my meals when I can, especially spiralized zucchini recipes. In the summer when zucchini is abundant in gardens and farmers market this recipe is the perfect way to use it up.
I often will include zoodles in salads, stir-frys and soups. My kids love the shape of the zucchini noodles and also like helping me spiralize the zucchini. It is a good way to get the kids involved in the kitchen.
1 lb ground beef or 1 lb Italian sausage
1 tablespoon oil
3 medium yellow squash, sliced
1 small onion, sliced
1 garlic clove, minced
1 (14 1/2 ounce) cans diced tomatoes, undrained ( OR 1 pint fresh tomato, diced and 1/2 cup water)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
salt and pepper
1 cup cheddar cheese
In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.