Mexican Beef and Zucchini Skillet (Instant Pot or Stovetop)

This Mexican Beef and Zucchini Skillet is the perfect meal to make on a busy weeknight –  it’s something I came up with quickly one night based on what we had available in our refrigerator and gave me a chance to use up an abundance of zucchini.

Even better, it whips up quite fast in the skillet and even faster in the Instant Pot. 

Leftovers are perfect used the next morning stirred into diced potatoes and topped with an egg, over easy of course, and a little salsa.  You could even throw in some Hatch green chiles for added measure – depending on your audience.

Besides, who doesn’t love green chiles?!

We started with a pound of ground beef, that we browned on saute mode in the Instant Pot, along with our favorite spices, and seasoned with salt. Once the ground beef is broken up and browned, we added a bell pepper, onion, sliced zucchini, and a can of diced tomatoes with green chiles.

I usually peruse my fridge to see what I have that would work well and go from there – feel free to adapt based on the items you have in yours.

Throw the lid on the Instant Pot and set the pot for 3 minutes at high pressure. There is no need to add extra liquid to the Instant Pot – the natural juices from the beef, and the liquid from the canned tomatoes are sufficient to bring the pot to pressure.

Once it beeps, immediately do a quick release and season the skillet with additional spices or salt, then serve it on rice or as is next to baked potatoes.  Leftovers keep incredibly well and are quite amazing when added to diced potatoes for breakfast.

*Always opt for local, organic ingredients if at all possible, in addition to pastured beef from a local farm in your area.

(Find over 100 yummy Instant Pot Recipes – everything from breakfast to Mexican food, sides and more!)

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Mexican Beef and Zucchini Skillet (Instant Pot)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Serves 6

This Mexican Beef and Zucchini skillet is an easy weeknight meal made with simple ingredients that are sure to please even the pickiest of eaters.

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 lb ground beef
• 3 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp ginger
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp salt, or more to taste
• 1 onion, sliced thin
• 2 large zucchini, sliced and quartered
• 1 bell pepper, sliced thin
• 1 can diced tomatoes with green chiles (do not drain the can)

Instructions

1. In the bowl of your KitchenAid, add the oil, ground beef, garlic, turmeric, ginger, cumin, paprika, chili powder and salt - break apart the ground beef as you work to brown it , making sure you scrape the sides and bottom as you go.
2. Once the ground beef has broken down and is almost browned, add in the onion, zucchini, pepper and diced tomatoes with green chiles. Give the mixture a stir, and place the lid on the Instant Pot, turn saute to OFF, and push manual (high) for 3 minuets.
3. Once the pot beeps done, do a quick release and prop the lid open. Add any additional salt/pepper/chili powder to taste. Serve over rice or next to baked potatoes.
4. This skillet is wonderful used the next day for breakfast, stirred into diced potatoes.

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