Calabacitas con Carne Molida en Salsa Verde – A Flavorful Mexican Homestyle Dish
Tender zucchini, hearty ground beef, and vibrant salsa verde come together in this comforting, down-to-earth meal. It’s quick, satisfying, and full of bold, rustic flavor—just like abuela used to make!
Ingredients:
- 1 lb (450g) ground beef
- 3 medium zucchini (calabacitas), diced
- 1 cup tomatillo salsa verde (homemade or store-bought)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped (optional for spice)
- Salt and pepper to taste
- 2 tbsp oil
- Optional: chopped cilantro and crumbled queso fresco for garnish
structions:
In a skillet over medium heat, add oil and sauté onions, garlic, and jalapeño until softened.
Add ground beef and cook until browned. Season with salt and pepper.
Stir in diced zucchini and cook for 5–7 minutes until just tender but not mushy.
Pour in salsa verde and mix well. Let it simmer uncovered for about 10 minutes to blend the flavors and reduce slightly.
Taste and adjust seasoning. Garnish with fresh cilantro and queso fresco if desired.
Tips:
- Use poblano or serrano instead of jalapeño for a different heat level.
- Want it saucier? Add a splash of chicken broth or more salsa verde.
- Serve with warm tortillas, over rice, or even with beans on the side.
FAQs:
Q: Can I make this vegetarian?
A: Absolutely—just skip the meat and add corn, mushrooms, or beans instead.
Q: Is it freezer-friendly?
A: Yes! Cool completely and store in portions. Reheat gently to keep zucchini from getting mushy.
Q: What if I don’t have salsa verde?
A: Blend boiled tomatillos with garlic, onion, cilantro, and a chili of choice for a quick homemade version.
