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Calabacitas Con Carne Molida En Salsa Verde

Savory beef and tender zucchini simmered in fresh, tangy salsa verde. A classic Mexican comfort dish perfect for family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

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

Method
 

Make the Salsa Verde
  1. In a medium saucepan, boil tomatoes, tomatillos, and serrano chiles until softened—about 10 minutes.
  2. Transfer boiled vegetables to a blender, adding garlic cloves and fresh cilantro. Blend until smooth. Set aside.
Brown the Beef
  1. In a large skillet, cook ground chuck over medium heat.
  2. Season with garlic salt, onion powder, and black pepper.
  3. For extra heat, add 1–2 fresh serrano chiles while browning.
  4. Once the beef is cooked through, drain excess fat.
Combine and Simmer
  1. Pour the prepared salsa verde into the skillet with the beef.
  2. Add zucchini slices, 1½ cups water, chicken bouillon, and salt if needed.
  3. Stir well to combine.
Cook Until Tender
  1. Reduce heat to low and simmer for about 10 minutes, or until zucchini is tender but not mushy.
Serve
  1. Serve hot with warm corn tortillas, over rice, or with a side of refried beans.