MEXICAN ZUCCHINI AND BEEF

MEXICAN ZUCCHINI AND BEEF

Mexican Zucchini and Beef

This recipe for low-carb Mexican zucchini and ground beef is a simple dish made with low-cost ingredients. It's an easy LCHF dinner recipe, perfect for summer.

ingredients

• 2 medium zucchini, cut into wedges
• 1 1/2 pounds ground beef
• 2 cloves of garlic, minced
• 10 ounces Mexican diced tomatoes with green peppers (salsa or diced tomatoes can be used), canned
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon of salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• United States - Metric
• Low Carbohydrate Sweeteners | Conversion table for ketone sweeteners
• Get a printable Keto meal plan

Instructions

1. Brown ground beef with minced garlic, salt and pepper.
2. Cook over medium heat until the meat is golden brown.
3. Add the remaining tomatoes and spices. Cover and simmer over low heat for another 10 minutes.
4. Add the zucchini. Cover and cook for about 10 minutes more until the zucchini is cooked but still firm.
5. Remarks
6. Salsa or fresh diced tomatoes and peppers can be used in place of canned tomatoes and green peppers.
7. A homemade low-carb taco seasoning mix can be used in place of the indicated seasonings.

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