Name: Ground Beef and Zucchini Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb. lean ground beef; salt & pepper to season; 1 tablespoon avocado oil; 2 garlic cloves, minced; 1/2 cup yellow onion, diced; 1 red pepper, diced; 1/2 cup diced poblano pepper; 2 large zucchini, cut into 1/2” cubes; 1 1/2 cups frozen corn; 1 cup low sodium black beans, rinsed and drained; 1/2 cup red chili enchilada sauce; 1 cup shredded mexican cheese; optional toppings: diced tomato, sliced avocado or chopped cilantro

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Why I Love This Ground Beef and Zucchini Recipe

This cheesy ground beef and zucchini recipe is packed with classic Tex-Mex flavors for a better-than-takeout meal.

Freezer-friendly. Pop it out of the freezer whenever you need a hearty last-minute meal.
Tex-Mex inspired. Every bite is packed with beans, corn, tender zucchini, sweet peppers, and red enchilada sauce.
One-skillet. There’s very little clean-up involved because this hearty recipe comes together in one skillet.
Versatile. Turn it into a rice bowl, a hot pasta casserole, or make the recipe with chicken if you prefer.

Labeled ingredients for ground beef and zucchini.

What You’ll Need

Peppers, buttery zucchini, and sweet corn add lots of natural sweetness to every bite. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

Ground beef – If you use frozen, make sure it’s completely thawed.
Salt and pepper – Kosher salt and freshly cracked pepper are best.
Avocado oil – Go for vegetable, corn, canola, or olive oil.
Garlic – Fresh garlic, garlic paste, and garlic powder all work.
Yellow onion – White onion is a good swap.
Red pepper – Any color pepper is fine.
Poblano pepper – Use fresh or frozen (thawed).
Zucchini – Don’t slice it smaller than 1/2″ pieces otherwise it’ll overcook.
Corn – You can use fresh, canned, or frozen (thawed).
Black beans – If you use canned beans, make sure to drain and rinse them well.
Enchilada sauce – Try my Red Enchilada Sauce or add your favorite.
Mexican cheese – Any melty cheese like cheddar, Monterey Jack, and mozzarella works too.

Topping Ideas

Diced tomatos – Pico de Gallo is a great substitute.
Sliced avocado – Feel free to use Guacamole instead.
Chopped cilantro – You can skip it if you’re not a fan.

A whole skillet filled with Tex-Mex ground beef and zucchini.

How to Make This Ground Beef and Zucchini Skillet

This homemade beef and zucchini recipe with enchilada sauce will be your new weeknight favorite. Scroll to the bottom of the post for the full recipe card.

Brown the beef. Place a large skillet over medium-high heat. Add the oil and ground beef. Cook it for 5-7 minutes, breaking it up with a wooden spoon. Season with salt and pepper. Remove it from the skillet when browned. Set it aside.
Sautée the onions. Stir in the garlic and sautée for 30 seconds. Add the onions and sautée them for 2-3 minutes or until soft and translucent.

Mixing the sautéed veggie mixture with beans in the skillet. — Stir gently.

Adding the ground beef and sauce to the skillet. — Stir gently.

Cook the veggies. Mix in the red pepper and poblano, cooking them for 3-4 minutes. Stir occasionally. Add the zucchini, corn, and beans. Cook for another 3-4 minutes.
Mix everything. Return the ground beef to the skillet and pour in the enchilada sauce. Stir to combine and let the mixture heat up for 2 minutes.
Make it melty. Top the mixture with cheese and cover the skillet for 2 minutes or until the cheese melts. Remove it from the heat.
Serve. Ladle the mixture into serving bowls. Add your favorite toppings and enjoy!

Freshly-made ground beef-and-veggie dinner with melty cheese on top.

Tips and Variation Ideas

You can transform this spicy ground beef with zucchini recipe into more dinner options by adding fluffy rice or pasta.

Make a rice bowl. Fill serving bowls with Instant Pot Jasmine Rice or Cilantro Lime Rice. Add the beef-zucchini mixture on top with your favorite toppings.
Make it spicy. Finely chop 1/4-1/2 jalapeño or serrano chili and mix it into the onions when you sautée them for a kick of heat. 1/4-1/2 teaspoon red pepper flakes or cayenne pepper works too.
Turn it into a casserole. Boil 2-3 cups of your favorite short pasta like penne or fusilli. Strain it and mix it into the beef-veggie mixture. Transfer it to a greased 10×10″ baking dish and sprinkle with cheese on top. Bake it at 300F for 10-15 minutes or until the cheese is melty.
Use leftovers. Chop up leftover roasted broccoli, Grilled Corn, or Skillet Green Beans. Stir them into the mixture for a heartier bite that also reduces food waste.
Swap the protein. Use ground pork, chicken, or turkey instead of beef for an easy variation of this recipe.

Grabbing the saucy ground beef dinner with a wooden spoon.

Serving Suggestions

This ground beef and zucchini recipe is an easy dinner option. I love serving it with corn tortillas to make tacos. You can also serve it with fluffy focaccia, toasty sourdough, or a sliced baguette. My Baked Pita Chips and Air Fryer Wonton Chips work for dipping. Other side ideas include my Garlic Ranch Potatoes, Bacon Wrapped Stuffed Jalapeños, and Instant Pot Corn on the Cob.

How to Store and Reheat Extras

Make sure it’s fully cooled before storing to prevent spoilage.

Fridge: Place it in an airtight container for up to 5 days.
Freezer: Transfer it to freezer-bags or containers in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
To reheat it: Microwave it in 20-second increments, stirring in between each one, until warm. A skillet over medium-high heat for 8-10 minutes works too. If you’re reheating it straight from frozen, use small pot over medium-low heat for 15-20 minutes with the lid on.

Ground Beef and Zucchini Skillet