Low Cab Mexican Zucchini & Beef Skillet


This low carb Mexican zucchini and ground beef recipe is a simple dish made with low cost ingredients. It’s an easy low carb high fat dinner recipe perfect for summer.


Zucchini tastes best when it’s cooked al dente. If you cook it too long it gets mushy which isn’t good. Cooking the zucchini for five to ten minutes in the covered skillet should warm it up and still keep it firm.

This low carb Mexican zucchini and ground beef skillet dish is a simple recipe that uses inexpensive ingredients. It goes well with cauliflower rice.

Mexican Zucchini and Beef Recipe

Recipe By Lisa from lowcarbyum.com
Source : lowcarbyum.com

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



Ingredients;
  • 2 medium zucchini sliced and quartered
  • 1 1/2 pounds ground beef
  • 2 cloves garlic minced
  • 10 ounces Mexican style diced tomatoes with green chilis (salsa or diced tomatoes could be used), canned
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes

Instructions;
  1. Brown ground beef with minced garlic, salt, and pepper.
  2. Cook over medium heat until meat is browned.
  3. Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.


Read The Full Recipe in The Source (Thank You For The Source): lowcarbyum.com
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