I combined a few recipes to make what I think is the perfect filling for any Mexican dish. This Mexican Ground Beef is full of protein and vegetables. You really can use any ground meat. I tend to get what is on sale or whatever I have in the deep freezer. I put together a list of uses for this Mexican Ground Beef, however, most of the time we just toss it into a bowl, add our toppings and eat it with tortilla chips. Delish!
If you love healthy Mexican food try this Shrimp and Bean Enchilada Casserole. It’s not your typical casserole dish….. it’s low-calorie and has no butter, cream and only a small amount cheese. This Mexican Ground Beef is amazing with my Easy Homemade Salsa too!Jump to Recipe
Suggested Uses for Mexican Ground Beef and Vegetables
TACOS (hard or soft) – Cojita cheese, my easy homemade salsa and sliced avocado is Excellent with this Mexican Ground Beef
- BURRITOS or a BURRITO BOWL – Add Mexican Ground Beef to a large tortilla or bowl and add your favorite toppings (Greek yogurt, green onion, avocado or guacamole, fresh cilantro, jalapeno are a few of our favorites!)
- NACHOS – Spread a single layer of tortillas chips on a baking sheet (lightly sprayed with olive oil or non-stick spray). Top with Mexican Ground Beef and plenty of shredded cheese. Bake at 400 for 5-6 minutes (until cheese has melted).
- MEXICAN RICE or QUINOA BOWL – Mix with cooked rice (regular or cauliflower) or quinoa and use your favorite toppings.
- MEXICAN CASSEROLE – Layer a greased 9×13 casserole dish with Mexican Ground Beef and corn tortillas (alternating a few layers of each) for a Mexican casserole. Bake covered with foil at 350 for 10-12 minutes. Remove foil and top with shredded cheese and bake for another 5 minutes (until cheese melts).
- QUESADILLA – Lay out a large tortilla and on one half put a layer of the Mexican Ground Beef topped with a generous helping of shredded cheese. Fold tortilla over and press together using a spatula. Use a large skillet on Medium-low to slow cook each side of the quesadilla until heated through and cheese has melted. The slower you cook it the better – if you can wait!
- 1 lb lean ground beef (could also use ground turkey)
- 1 small onion, chopped
- 1 medium zucchini, finely chopped
- 1 jalapeno, finely diced
- 1 15 oz can petite diced tomatoes
- 1 15 oz can sweet corn (can also use 1.5 cups frozen corn)
- 1 15 oz can black beans, rinsed and drained
- 3-4 tbsp Taco seasoning
- 1-2 tbsp water
- 1 tsp salt
Brown ground beef and chopped onion in a large skillet or dutch oven. 10-12 minutes until thoroughly cooked. Drain all fat from the skillet and return beef and onion mixture back to the pan.
Add zucchini, jalapeno, tomatoes, corn, black beans, taco seasoning, salt and water to the skillet. Mix well, reduce heat and simmer 10-15 minutes.
Use this filling to make tacos, nachos, quesadillas, burrito bowls etc. You can top with Greek yogurt (healthier option than sour cream), chopped fresh cilantro, avocado or guacamole, diced green onion, hot sauce and/or salsa.