Mexican Picadillo With Zucchini Picadillo Mejicano Con Calabasitas Recipes
AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
- Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g
'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)
Mexican zucchini rounds simmered in stewed tomatoes, onions, and garlic then loaded with mild cheddar cheese. One of my favorite comfort foods from my childhood.
Provided by EnjoyMyRecipe
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.
Nutrition Facts : Calories 97 calories, Carbohydrate 5.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 3.3 g, Sodium 202.2 mg, Sugar 3 g
MEXICAN ZUCCHINI - CALABACITAS
Great way to eat your vegetables while enjoying the flavor of mexican food. This is a good potluck recipie.
Provided by Bella Mia
Categories Corn
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Saute the chopped onion and chopped garlic. Add the chopped zucchini, green chilies, stewed tomatoes, corn, salt and pepper. Boil until the zucchini are fork tender. Place in 13 x 9 casserole dish. Top with grated pepper jack cheese. Bake covered at 350 degrees for 20 minutes. Serve hot.
CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)
In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!
Provided by Muy Bueno
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
- Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
- Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 23.4 g, Cholesterol 6.8 mg, Fat 4.6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 109.7 mg, Sugar 7.2 g
MEXICAN PICADILLO WITH ZUCCHINI, PICADILLO MEJICANO CON CALABASITAS
This is one of my Mexican Picadillo recipes. It is made with ground pork meat, spices and tender young zucchini. I happen to like the taste of the breakfast sausage Jimmy Dean or Tennessee Pride and use this sausage when making my pork Mexican Picadillo it is very flavorful and juicy. I serve it along side rice, pinto beans and of course tortillas. This is just one variation of Mexican Picadillo. I hope you like it. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Pork
Number Of Ingredients 12
Steps:
- Brown pork meat or sausage in a skillet over medium heat. Add the onions garlic, bell pepper, and zucchini and saute for 2 minutes. Next add 1/4 cup water. Cover and simmer everything for two more minutes.
- Next add the can diced tomatoes, and seasoning spices, oregano, cumin, cilantro, black pepper, Goya seasoning packet and salt. stir well Cover and continue to cook until the zucchini is tender.
- Serve with Mexican rice, pinto beans, tortillas, and salsa. Enjoy
- Optional: you may add half seeded diced jalapeno if you like your picadillo with heat. I prefer to add hot salsa over mine this way I can serve the little ones picadillo with their rice. Mexican Picadillo is also made with ground beef and diced potatos and is a little more soupy then the Cuban Picadillo.
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