Calabacitas con Carne Molida en Salsa Verde

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If you’ve never tried Calabacitas con Carne Molida en Salsa Verde, you’re in for something hearty, comforting, and packed with flavor. This dish takes simple, humble ingredients—zucchini, ground beef, onions, and a vibrant green sauce—and transforms them into a delicious meal that’s rich in Mexican home-cooking tradition. I make it often because it checks all the boxes: quick to put together, budget-friendly, and it feeds a crowd. Plus, the aroma of that simmering green salsa clinging to savory ground beef? Absolutely irresistible.

What I love most about this recipe is how flexible and forgiving it is. Don’t have fresh tomatillos? Use a jar of salsa verde. Prefer turkey instead of beef? Go for it. It’s the kind of dish that welcomes your tweaks but never fails to deliver on deep, savory satisfaction. Whether served with rice, scooped up with tortillas, or eaten straight from the pan (guilty), this is comfort food with character.

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Why You’ll Love This Calabacitas con Carne Molida en Salsa Verde

This dish brings together the freshness of zucchini with the richness of seasoned ground meat, all tied together with a punchy, tangy green salsa. It’s a one-pan wonder that doesn’t demand complicated steps or fancy tools. You’ll love how quickly it comes together on busy weeknights, how nourishing it feels, and how well it keeps for leftovers. It’s naturally low-carb, gluten-free, and absolutely bursting with flavor.

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What Kind of Salsa Verde Should I Use?

The soul of Calabacitas con Carne Molida en Salsa Verde lies in the salsa. You can absolutely use homemade salsa verde if you have the time—made with tomatillos, jalapeños, garlic, onion, and cilantro. Roasting the tomatillos before blending adds a layer of smoky depth that’s hard to beat.

But don’t stress if you’re short on time. Store-bought salsa verde works just as well. Look for one that’s vibrant green, slightly thick, and has a balance of tang and heat. I personally go for one with minimal preservatives and whole ingredients listed. If you’re sensitive to spice, opt for a mild version and add a little chopped jalapeño yourself to control the heat.

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Options for Substitutions

This dish adapts beautifully to what you have on hand. Here are some easy and tasty swaps:

• Ground Meat: You can use ground turkey, pork, or even chicken if you’re avoiding beef. Plant-based crumbles also work great for a vegetarian version.
• Zucchini: Swap with yellow squash, chayote, or even eggplant for a twist on texture.
• Salsa Verde: As mentioned, a store-bought jar is fine. In a pinch, blend canned green enchilada sauce with fresh cilantro and lime to brighten it up.
• Onion: Red onion or shallots will work in place of yellow or white onions.
• Potatoes: If you’re feeling bold or extra hungry, diced potatoes or corn can add heartiness to the mix.

This flexibility makes it easy to keep this recipe in regular rotation no matter what’s in your fridge.

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Ingredients for This Calabacitas con Carne Molida en Salsa Verde

Every ingredient in this dish brings purpose and flavor. Here’s what you’ll need and why each one matters:

• Ground Beef: The protein backbone of the dish, it brings richness and deep, savory flavor. Go for 80/20 for a bit of fat that keeps things juicy.
• Zucchini (Calabacitas): Mild, tender, and quick-cooking—zucchini soaks up the flavors of the salsa beautifully while adding freshness.
• Onion: Sautéed until translucent, onion adds sweet, aromatic depth to the base of the dish.
• Garlic: Just a couple of cloves pack bold flavor that lifts the entire dish.
• Salsa Verde: This is the heart of the recipe, adding acidity, spice, and herby brightness. It ties all the other ingredients together.
• Oil: A touch of oil helps brown the meat and soften the vegetables without burning.
• Salt & Pepper: Essential to season every layer and balance out the acidity of the salsa.
• Cilantro (Optional): Stirred in at the end or used as garnish, it adds a fresh and peppery finish that brightens every bite.

Each of these ingredients plays a role in building layers of flavor and texture, from the hearty base to the fresh finish.

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Step 1: Sauté the Aromatics

Start by heating a tablespoon of oil in a large skillet over medium heat. Add chopped onion and cook for 2–3 minutes until it begins to soften and turn translucent. Add minced garlic and sauté for another 30 seconds, just until fragrant. This is your flavor foundation.

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Step 2: Brown the Ground Beef

Add the ground beef to the pan with the aromatics. Break it up with a spatula and cook for 6–8 minutes, or until fully browned and no longer pink. Season with salt and pepper as it cooks. Drain excess fat if necessary, especially if using higher-fat beef.

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Step 3: Add the Salsa Verde

Pour in your salsa verde—homemade or store-bought. Stir it into the beef mixture, scraping up any browned bits stuck to the pan. Let it simmer for about 5 minutes so the flavors start to meld.

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Step 4: Stir in the Zucchini

Add sliced zucchini to the skillet and gently stir to coat them with the sauce. Cover and cook for another 7–10 minutes, until the zucchini are just tender but not mushy. You want them to keep a little bite for texture.

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Step 5: Adjust Seasoning and Garnish

Taste and adjust salt or pepper if needed. If you’re using cilantro, stir in a handful just before serving. You can also add a squeeze of lime for an extra zing.

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How Long to Cook the Calabacitas con Carne Molida en Salsa Verde

This is a quick-cooking dish, ideal for weeknights when you want something hearty without spending hours in the kitchen.

• Prep Time: 10 minutes
• Cooking Time: 20 minutes

Here’s the general timeline:

• Sautéing aromatics and browning meat: ~10 minutes
• Simmering with salsa verde: ~5 minutes
• Cooking zucchini until tender: ~7–10 minutes

Everything comes together in about 30 minutes total, making it a perfect go-to for busy evenings.

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Tips for Perfect Calabacitas con Carne Molida en Salsa Verde

Getting the best version of this dish is easy with a few mindful techniques:

• Don’t Overcook the Zucchini: Add it last and keep an eye on texture—it should be fork-tender but still slightly crisp.
• Use a Thick Salsa Verde: If your salsa is too watery, simmer it a bit longer before adding the zucchini to concentrate flavor.
• Brown the Meat Properly: Let it sit a bit before stirring so it can develop nice caramelized edges—that’s where the flavor lives.
• Layer the Seasoning: Add salt and pepper at each stage—onions, beef, and at the end—to create depth.
• Fresh Lime Juice: A squeeze right before serving brightens everything and balances the rich flavors.
• Taste as You Go: Always adjust the seasoning toward the end—salsa brands vary in saltiness and spice.
• Add Heat if Desired: Throw in a chopped jalapeño or serrano if you like it spicy.
• Let It Rest: Give the dish a few minutes off the heat before serving to help everything settle and thicken slightly.

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Watch Out for These Mistakes While Cooking

Even though Calabacitas con Carne Molida en Salsa Verde is beginner-friendly, a few missteps can affect the final result. Here’s what to avoid:

• Overcooking the Zucchini: This is the most common issue. Mushy zucchini can make the dish watery and dull. Cook just until tender.
• Using Too Much Liquid: If your salsa is very runny, reduce it before adding the veggies. Otherwise, the dish can turn soupy.
• Skipping the Seasoning: Salsa adds flavor, but it’s not always salty enough on its own. Taste as you go and adjust.
• Not Draining the Beef: Too much fat can make the dish greasy. Drain excess fat if you’re using higher-fat ground beef.
• Adding All Ingredients at Once: Layering flavors step-by-step makes a big difference. Don’t rush by tossing everything in too early.
• Burning the Garlic: Add it after onions have softened to avoid bitterness from burnt garlic.
• Using Overripe Zucchini: Stick to firm, medium-size zucchini for the best texture and flavor.
• Neglecting a Fresh Garnish: A handful of cilantro or a squeeze of lime lifts the whole dish and balances richness.

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What to Serve With Calabacitas con Carne Molida en Salsa Verde?

This dish is versatile and pairs well with a variety of sides. Here are some ideas to complete the meal:

Warm Corn Tortillas

Perfect for scooping or wrapping—makes the dish feel like a rustic taco filling.

Mexican Rice

Fluffy and flavorful, rice soaks up all that salsa verde goodness.

Refried Beans

Creamy beans add comfort and round out the plate with protein and fiber.

Guacamole or Sliced Avocado

The cool, buttery texture balances the warmth and spice.

Grilled or Roasted Corn

Sweet and slightly charred corn brings out the earthiness of the calabacitas.

Queso Fresco

Crumbled on top, this mild cheese adds creaminess without overpowering the dish.

Simple Green Salad

A crisp salad with lime vinaigrette adds contrast and freshness.

Lime Wedges

Serve on the side so everyone can brighten up their plate as they like.

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Storage Instructions

One of the great things about Calabacitas con Carne Molida en Salsa Verde is how well it holds up for later meals. Whether you’re meal prepping or saving leftovers, here’s how to do it right:

• Refrigerator: Store in an airtight container for up to 4 days. Let the dish cool to room temperature before sealing it up.
• Freezer: This recipe freezes well! Portion into freezer-safe containers or bags and store for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth to loosen up the sauce. You can also microwave it in 1-minute intervals, stirring in between until hot.
• Avoid Overheating Zucchini: When reheating, keep an eye on the zucchini—warming gently will help it retain some of its texture.

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Estimated Nutrition

Please note, nutrition will vary slightly depending on the exact brands and quantities used, but here’s a general estimate per serving (based on 4 servings):

• Calories: ~280
• Protein: ~20g
• Fat: ~18g
• Carbohydrates: ~10g
• Fiber: ~2g
• Sugar: ~4g
• Sodium: ~480mg

This recipe is naturally low in carbs and high in protein, making it a great option for those following a balanced, keto-friendly, or gluten-free lifestyle.

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Frequently Asked Questions

What does “calabacitas” mean?

“Calabacitas” is Spanish for “little squash” and typically refers to zucchini or Mexican squash. It’s also used to describe a traditional Mexican dish made with sautéed squash, often with corn, tomatoes, or cheese.

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Can I make this dish vegetarian?

Absolutely! Simply swap the ground beef for a plant-based protein like lentils, tofu crumbles, or a meat alternative. The dish will still be flavorful thanks to the salsa verde and seasonings.

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Is this recipe spicy?

It depends on the salsa verde you use. Some store-bought versions are mild, while others pack a punch. If you’re making it from scratch, you can control the heat by adjusting the number of chiles.

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Can I use yellow squash instead of zucchini?

Yes, yellow squash works beautifully in this recipe. It has a similar texture and cooks at the same rate, making it a perfect substitute.

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What’s the best ground meat for this dish?

I usually go with ground beef for flavor, but ground turkey, chicken, or pork are all great options. Even ground chorizo can add an extra smoky kick.

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Can I double the recipe?

Yes, this recipe scales easily. Just be sure to use a large enough skillet or switch to a Dutch oven so everything cooks evenly.

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Does it work for meal prep?

Definitely. It keeps well in the fridge and freezer, reheats easily, and can be served with different sides to keep things interesting throughout the week.

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How do I keep the zucchini from getting soggy?

Add the zucchini toward the end of cooking and simmer just until tender. Overcooking will make it mushy and watery.

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Conclusion

Calabacitas con Carne Molida en Salsa Verde is the kind of dish that brings comfort and warmth without demanding too much from your time or pantry. It’s humble, hearty, and full of bold, bright flavors from the green salsa and fresh vegetables. Whether you’re new to Mexican cooking or grew up with these flavors, this dish hits all the right notes. With its flexibility, speed, and satisfying nature, it’s no wonder it’s a weeknight staple in my home. Serve it up with warm tortillas or over rice, and watch it disappear fast.

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