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Cheesy Tex-Mex Zucchini Skillet Recipe

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4.1 from 3 reviews

This Cheesy Tex-Mex Zucchini Skillet is a flavorful, hearty dish that combines lean ground beef or turkey with fresh zucchini, beans, corn, and a blend of spices, all topped with melted Mexican cheese. Perfect for a quick and easy weeknight meal, it’s packed with vegetables and bold Tex-Mex flavors, served with your favorite toppings like sour cream, avocado, and salsa.

Ingredients

Protein and Vegetables

  • 1 pound lean ground beef or ground turkey
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
  • 4 cups finely chopped zucchini (about 2 medium zucchinis)
  • 1 cup frozen corn kernels

Canned Ingredients & Spices

  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes (do not drain)
  • 1 can (15 ounces) black, pinto, or white beans, drained and rinsed
  • 1 can (4 ounces) green chiles (mild or spicy), drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon paprika, smoked or sweet

Cheese and Toppings

  • 1 to 2 cups shredded Mexican-blend cheese
  • Tortilla or corn chips (for serving)
  • Sour cream (for serving)
  • Fresh chopped cilantro (for serving)
  • Avocados (for serving)
  • Salsa (for serving)
  • Olives (for serving)

Instructions

  1. Brown the Meat and Aromatics: In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, chopped onion, minced garlic, salt, and black pepper. Break the meat into small pieces and cook thoroughly until no longer pink. Drain off any excess grease to keep the dish lean.
  2. Add Corn, Tomatoes, Beans, Chiles, and Spices: Stir in the frozen corn kernels, diced tomatoes with their juice, rinsed and drained beans, green chiles, cumin, chili powder, oregano, and paprika. Mix well to combine the flavors.
  3. Incorporate Zucchini and Simmer: Add the chopped zucchini to the skillet and stir until it is evenly mixed with the other ingredients. Bring the mixture to a gentle simmer over medium heat. Cook, stirring frequently, until the zucchini is heated through and tender but still slightly crisp (al dente). This usually takes just a few minutes, but you can cook longer if you prefer softer zucchini.
  4. Season to Taste: Taste the skillet mixture and adjust seasoning with extra salt and pepper if needed to suit your preference.
  5. Melt the Cheese: Reduce the heat to low. Press the zucchini mixture into an even layer in the skillet. Sprinkle the shredded Mexican-blend cheese evenly over the top. Cover the skillet with a lid or loosely with foil. Allow it to rest on the low heat for 3 to 4 minutes until the cheese is fully melted and gooey.
  6. Serve with Favorite Toppings: Serve the cheesy Tex-Mex zucchini skillet warm with tortilla or corn chips and your choice of toppings such as sour cream, fresh cilantro, olives, sliced or diced avocados, and salsa for added flavor and texture.

Notes

  • Use lean ground turkey for a lighter alternative to beef.
  • You can substitute the Mexican-blend cheese with cheddar, Monterey Jack, or a blend of your favorites.
  • Adjust the amount of chili powder and green chiles for desired heat level.
  • For a vegetarian version, omit the meat and add extra beans or diced bell peppers.
  • To save time, use pre-chopped zucchini or a food processor to chop the zucchini quickly.
  • Serve with warm tortilla or corn chips for a complete Tex-Mex experience.

Find it online: https://marthatasty.com/cheesy-tex-mex-zucchini-skillet-recipe/