It can be hard to convince my family, especially the kids, that low carb recipes are still tasty. Usually, it’s easier if they don’t know that it’s low carb and super healthy before they try it. They’re more likely to eat it that way. And this one is definitely a low carb Weight Watchers recipe that is amazingly good – and a big hit with my family.
I recently had a few extra zucchinis that I wanted to use up before they went bad, so I put together this Mexican Beef and Zucchini Skillet. It turned out to be a quick, easy and healthy dinner that was incredibly delicious.
One of the things I like so much about this dinner is that it’s got ingredients that are inexpensive and almost always on hand in my pantry. I served this with a side of brown rice for the kids and they really loved it! In fact, they didn’t even give me any grief for having zucchini in it!
Ground beef is something that I like to add to skillet meals like this. It’s higher in fat, calories and points than ground turkey, but the rich flavor of beef really works well with the mild zucchini. However, if you’re looking to trim points, substitute ground chicken or turkey instead.
Adding the black beans was a great way to make the meal stretch a little farther, as well as adding more fiber and nutrition. Black beans work so well with the classic Mexican flavors of the cumin, chili and cilantro, so it was a perfect fit.
Black beans are a great source of fiber and protein, but they’re also a great way to add antioxidants to your diet. They’re also high in folate and iron, so they’re perfect for really boosting the nutrition in your meal. I also like to add them to my meal to help make the meal stretch a little farther. They’re much less expensive than meat, but they’re still a great source of protein and iron – plus they’re a great source of fiber – a win-win!
Zucchini is something that it seems like you always end up with a ton of it in the late summer and early fall. I know that if I only plant one plant of zucchini, I won’t get any, but if I plant several plants, they ALL grow, and I have more than I know what to do with!! Thankfully, zucchini is also a good source of fiber, as well as vitamin C and folate. They added moisture, flavor and color to this delicious skillet meal.
I really loved this meal. It was simple and easy. It’s a skillet, so it’s super easy on the cleanup – just the skillet and your prep utensils. I love that for busy weeknights. It comes together in just a few minutes and then cooks in about 30 minutes, so it’s a quick and easy one for a busy night. Plus, the leftovers were perfect for lunch and they also freeze nicely too!
Give this delicious Mexican Beef & Zucchini Skillet a try – the whole family will love it! Enjoy!
TRY THESE OTHER WEIGHT WATCHERS RECIPES!
Mexican Beef and Zucchini Skillet
- 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
- 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.
- Stir in tomatoes, beans, chilies, lime juice, spices, and salt & pepper. Turn heat to low. Cover and cook for another 10 minutes.
- Add in the zucchini. Cover and cook for another 8-10 minutes, until zucchini is tender, but not mushy.
- Top with cilantro and serve.