Who likes skillets? Who likes recipes that uses just one skillet! *Raises hand* Me toooo!!
I’m a big fan of easy to make dinners that don’t require that much time or effort. Or dishes! This skillet is great and everything can be made in just one skillet- isn’t that great? You can also customize the veggies to your taste and whatever you might have on hand. I almost always have diced tomatoes and onions on hand, and I think the squash and zucchini combo makes the dish really colorful. If you like it extra spicy go ahead and add some fresh jalapenos up in the mix!
I had my brother over tonight for dinner and was trying to think of something to make, but then I realized that he doesn’t really have too much choice in the matter if #bigsister is cooking! He is such a picky veggie eater and really only will eat broccoli. And corn. Welll I also heated up some Trader Joe’s cauliflower “rice” to go with the skillet so if a brother is hungry he will eat whatever is in front if him (even if it’s not real rice) riiiight? I think this was the only way I’ve ever gotten him to eat his veggies! I win! He thought it went great topped with hot sauce (our family looves spicy stuff) so see what you have in your pantry!
Ingredients
- 1 pound ground beef
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 garlic cloves, minced
- 1 10-ounce can of fire roasted diced tomatoes
- 1 6-ounce can tomato paste
- ½ medium yellow onion, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ cup fresh cilantro, chopped
- 1 bag Trader Joe’s Organic Riced Cauliflower
- Optional toppings:
- Hot Sauce
- Cilantro
- Mexican style shredded cheese
Instructions
- Brown ground beef with minced garlic, salt and pepper and cook over medium heat until meat is browned or about 10 minutes.
- Add zucchini, squash, onion and sauté for about 5 minutes, or until vegetables soften. Add fire roasted tomatoes, salt, pepper, chili powder, cumin, and red pepper flakes. Turn heat to low, cover and simmer for about 10 minutes.
- Meanwhile, heat riced cauliflower in a medium size pot to medium heat for about 10 minutes, stirring occasionally.
- Serve zucchini and beef with riced cauliflower and top with desired toppings.
Notes
adapted from Low Carb Yum
