Picadillo con calabacitas is a comforting Mexican dish that brings together tender ground beef, fresh zucchini, and flavorful spices in a simple yet satisfying meal. This recipe is a wonderful example of how a few basic ingredients can create something truly special.
With tomatoes adding a bit of sweetness and the mild, earthy flavor of zucchini, this dish is hearty without being heavy, making it a great weeknight option for families. The spices—often a blend of cumin, garlic, and a touch of chili—add warmth, and you can adjust them to make the dish as mild or as spicy as you like.
The beauty of picadillo con calabacitas lies in its versatility. You can serve it as a main course alongside rice and warm tortillas or as a filling for tacos and burritos. This recipe is also highly adaptable, so you can add different vegetables as your desired preferences, such as potatoes, carrots, or bell peppers, for extra texture and flavor.
If you’re looking for a lighter twist, lean ground turkey or chicken works wonderfully in place of beef without compromising on taste.
Why do I love this recipe?
Its simplicity, heartiness, and versatility make it perfect for any night of the week, while the fresh zucchini brings a delicious balance to the spiced beef.
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Variations on the recipe?
Try swapping beef with ground turkey or chicken, or adding potatoes, carrots, or bell peppers to create a more veggie-packed dish.
Serving suggestions?
Serve with rice, tortillas, or even over-mashed potatoes. Top with fresh cilantro, diced onions, or a dollop of sour cream for extra flavor.
Storage and freezing?
Store leftovers in an airtight container in the fridge for up to 3 days. It freezes well; just place it in a freezer-safe container for up to 2 months.
Picadillo con Calabacitas
Ingredients
- 1 pound ground chuck
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon cumin1 cup onion finely diced
- 2 garlic cloves minced
- 1 poblano diced
- 4 vine-ripened tomatoes dice 1 and roughly chop the other 3
- 2 serrano peppers
- 1/2 cup water
- 2 teaspoons knorr chicken bouillon powder
- 1 cup corn fresh or frozen
- 1 medium zucchinis diced about 2½ cups
- 1/3 teaspoon mexican oregano crushed
- cilantro for garnish
- tostadas to serve
Instructions
- Preheat a skillet over medium heat. Add ground beef and season with salt, pepper, granulated garlic, and cumin. Cook, breaking up the beef, until browned.
- Push the beef to one side of the skillet and add onions, garlic, and poblano pepper to the other side. Sauté for 3-4 minutes, then mix into the beef.
- Stir in one diced tomato, cooking for an additional 3 minutes until softened.
- In a blender, combine the remaining tomato, serrano pepper, bouillon, and ½ cup of water, blending until smooth. Pour this mixture into the skillet and bring to a boil, adjusting salt and pepper as needed.
- Add the whole serrano pepper, corn, zucchini, and oregano. Stir well, reduce heat slightly, and simmer for 10-15 minutes, stirring occasionally.
- Remove from heat, let rest for 10 minutes, and serve on tostadas or with warm tortillas.
- Enjoy!
