Here’s another amazingly good low carb Weight Watchers recipe that was a big hit with my family. I had a few extra zucchini on hand recently that I didn’t want to go to waste, so I put together this Mexican Beef and Zucchini Skillet Recipe for a quick, easy and healthy dinner.

All the ingredients are inexpensive and are almost always on hand in my pantry. For the kids, I served this over some brown rice and they loved it! Surprisingly, they gave me no grief about the zucchini being in there. I really love this dish with the ground beef, even though it adds extra fat and calories.

The flavor of the meat works nicely with the mild zucchini. But if you want to trim this recipe down a couple of Points, you could use ground chicken or turkey instead. With the beans and zucchini, it’s bulked up very well, and is absolutely satisfying. This Mexican Beef and Zucchini Skillet recipe is perfect for busy weeknight dinners. And leftovers freeze nicely, too! Enjoy.

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mexican beef and zucchini skillet
Mexican Beef and Zucchini Skillet
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A simple, yet delicious low carb recipe that is satisfying and healthy. Bold Mexican flavors bulked up with zucchini helps to fill you up.
Servings: 4 servings
Calories: 358 kcal
Ingredients
  • 1 lb lean ground beef (90/10)
  • 2 medium zucchini (chopped)
  • 1 medium onion (chopped)
  • 1 4 oz can diced green chilies
  • 1 14 - 15 oz can diced tomatoes
  • 1 14 - 15 oz can black beans (drained and rinsed)
  • 4 cloves of garlic (minced)
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1/3 cup cilantro (chopped)
  • 1 tsp olive oil
  • Juice from 1 lime
  • Salt & Pepper to taste
Instructions
  1. Heat oil over medium heat in a large skillet. Add in onions and garlic, and cook for about 2 minutes. Add in the ground beef, and cook, while breaking up with a wooden spoon, until meat is browned.
  2. Stir in tomatoes, beans, chilies, lime juice, spices, and salt & pepper. Turn heat to low. Cover and cook for another 10 minutes.
  3. Add in the zucchini. Cover and cook for another 8-10 minutes, until zucchini is tender, but not mushy.
  4. Top with cilantro and serve.
Recipe Notes

Entire recipe makes 4 servings

Serving size is about 2 cups

Each serving = 6 Points*

*based only on ingredients that have an SP Freestyle value  

Nutrition Facts
Mexican Beef and Zucchini Skillet
Amount Per Serving
Calories 358 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3.5g 18%
Cholesterol 76mg 25%
Sodium 481mg 20%
Potassium 808mg 23%
Total Carbohydrates 34g 11%
Dietary Fiber 9.5g 38%
Sugars 7.5g
Protein 31.3g 63%
Calcium 9%
Iron 39%
* Percent Daily Values are based on a 2000 calorie diet.

3 Comments

  1. Joann Carey Reply

    Made for dinner tonight….. demise…. used ground turkey so I could add slices of avacadi and dollup of fat free sour cream…… will make again

  2. Jennifer Teper Reply

    Do you have a print friendly link/version of your recipes? I don’t see a prompt for printing. I’d love to easily print your recipes.

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