Mexican Zucchini and Beef
Servings: 6 servings
Calories: 315
This keto 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 a busy weeknight dinner with minimal clean-up!
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Ingredients
- 2 medium zucchini sliced and quartered
- 1 ½ 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
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
Instructions
- Brown ground beef with minced garlic, salt, and pepper. Cook over medium heat until meat is browned.
- Add tomatoes and remaining spices. Cover and simmer on low heat for another 10 minutes.
- Add the zucchini. Cover and cook for about 10 more minutes until zucchini is cooked, but still firm.
Video
Notes
Salsa or fresh diced tomatoes and peppers can be used in place of the canned tomatoes and green chilis.
Homemade low carb taco seasoning mix can be used in place of the stated seasonings.
Add in your favorite veggies to make this recipe taste even more delicious.
Nutrition
Serving: 1cup (approx) | Calories: 315 | Carbohydrates: 5g | Protein: 21g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 498mg | Potassium: 597mg | Fiber: 2g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 3mg
Additional Info
Net Carbs:
3
g
|
% Carbs:
4
%
|
% Protein:
27.7
%
|
% Fat:
68.3
%
|
SmartPoints:
10