Last Updated on August 18, 2025 by Casia Valdés
If you’re looking for a wholesome, comforting Mexican dish that’s easy to make and packed with flavor, Calabacitas Con Carne Molida En Salsa Verde is a true gem. This recipe combines tender slices of zucchini with savory ground beef, all simmered in a fresh, vibrant salsa verde made from tomatoes, tomatillos, serrano chiles, garlic, and cilantro.
This dish is deeply rooted in traditional home cooking. Growing up, calabacitas (Spanish for “little squash”) often made an appearance in our kitchen as a side dish or main course. Adding ground beef turns it into a hearty, protein-packed meal that’s perfect for a weeknight dinner. The zucchini soaks up the tangy, slightly spicy salsa verde, creating a flavorful combination that pairs beautifully with rice, beans, or warm tortillas.
Whether you’re cooking for family or meal-prepping for the week, this is a dish that delivers big flavor without complicated steps.
Table of Contents
Why You’ll Love This Recipe
-
Wholesome Comfort: Fresh vegetables meet savory beef in a rich salsa verde.
-
Balanced Flavor: The salsa verde adds tang and heat, perfectly complementing the tender zucchini.
-
Quick & Easy: Simple ingredients and straightforward steps.
-
Family Friendly: Mild enough for kids (reduce serrano heat if needed) but flavorful enough for adults.
-
Versatile: Serve as a main dish, taco filling, or alongside rice and beans.
Ingredients You’ll Need (Serves 6)
For the Main Dish
-
2 lbs 90/10 ground chuck
-
Garlic salt – to taste
-
Onion powder – to taste
-
Black pepper – to taste
-
1–2 fresh serrano chiles (optional, for extra heat)
-
1½ cups water
-
1 tbsp chicken bouillon
-
4 medium zucchini, sliced ⅛-inch thick
For the Salsa Verde
-
3 ripe tomatoes
-
2 tomatillos, husks removed
-
3 serrano chiles, stemmed
-
2 garlic cloves, peeled
-
Handful of fresh cilantro
Step-by-Step Instructions
1. Make the Salsa Verde
-
In a medium saucepan, boil tomatoes, tomatillos, and serrano chiles until softened—about 10 minutes.
-
Transfer boiled vegetables to a blender, adding garlic cloves and fresh cilantro. Blend until smooth. Set aside.
2. Brown the Beef
-
In a large skillet, cook ground chuck over medium heat.
-
Season with garlic salt, onion powder, and black pepper.
-
For extra heat, add 1–2 fresh serrano chiles while browning.
-
Once the beef is cooked through, drain excess fat.
3. Combine and Simmer
-
Pour the prepared salsa verde into the skillet with the beef.
-
Add zucchini slices, 1½ cups water, chicken bouillon, and salt if needed.
-
Stir well to combine.
4. Cook Until Tender
-
Reduce heat to low and simmer for about 10 minutes, or until zucchini is tender but not mushy.
5. Serve
Serve hot with warm corn tortillas, over rice, or with a side of refried beans.
Pro Tips for Success
-
Zucchini Timing: Add zucchini last so it stays tender and doesn’t overcook.
-
Control the Heat: Remove seeds from serrano chiles for a milder salsa.
-
Make Ahead: Salsa verde can be prepared up to 3 days in advance and refrigerated.
-
Extra Flavor: Use chicken or vegetable broth instead of water for a richer taste.
Serving Suggestions
-
Serve with warm corn or flour tortillas for scooping.
-
Pair with Mexican rice and refried beans for a complete meal.
-
Use as a taco or burrito filling.
Storage & Leftovers
-
Refrigerator: Store in an airtight container for up to 4 days.
-
Freezer: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
-
Reheat: Warm gently on the stove over medium heat.
Why This Recipe Works
The combination of fresh vegetables and lean ground beef creates a well-balanced meal. The salsa verde brings a tangy, slightly spicy brightness that enhances the natural sweetness of zucchini, while the beef adds heartiness and depth.
Recipe FAQ
Q: Can I use ground turkey instead of beef?
A: Yes—ground turkey works well for a lighter version.
Q: What’s the difference between calabacitas and zucchini?
A: Calabacitas refers to small squash, often zucchini or Mexican squash, used in traditional Mexican dishes.
Q: Can I make this vegetarian?
A: Yes—simply omit the beef and use vegetable broth for the simmering liquid.
Q: Can I roast the salsa ingredients instead of boiling them?
A: Absolutely—roasting will add a smoky depth to the salsa verde.
Final Thoughts
Calabacitas Con Carne Molida En Salsa Verde is a comforting, wholesome Mexican dish that’s easy enough for weeknights but flavorful enough for special occasions. With its balance of tender vegetables, savory beef, and fresh, tangy salsa verde, it’s a recipe you’ll want to make again and again.
Serve it with tortillas, rice, and beans for a satisfying, home-cooked meal that tastes like it came straight from an abuela’s kitchen.
Calabacitas Con Carne Molida En Salsa Verde
Ingredients
Method
- In a medium saucepan, boil tomatoes, tomatillos, and serrano chiles until softened—about 10 minutes.
- Transfer boiled vegetables to a blender, adding garlic cloves and fresh cilantro. Blend until smooth. Set aside.
- In a large skillet, cook ground chuck over medium heat.
- Season with garlic salt, onion powder, and black pepper.
- For extra heat, add 1–2 fresh serrano chiles while browning.
- Once the beef is cooked through, drain excess fat.
- Pour the prepared salsa verde into the skillet with the beef.
- Add zucchini slices, 1½ cups water, chicken bouillon, and salt if needed.
- Stir well to combine.
- Reduce heat to low and simmer for about 10 minutes, or until zucchini is tender but not mushy.
- Serve hot with warm corn tortillas, over rice, or with a side of refried beans.
