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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mexican Beef and Zucchini Skillet (Instant Pot) Recipe

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This recipe for Mexican Beef and Zucchini Skillet (Instant Pot) is from Carol Smith Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp extra virgin olive oil
1 lb ground beef
3 cloves garlic, minced
1 tsp turmeric
1 tsp ginger
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1/2 tsp salt, or more to taste
1 onion, sliced thin
2 large zucchini, sliced and quartered
1 bell pepper, sliced thin
1 can diced tomatoes with green chiles (do not drain the can)
Directions:
Directions:
1. In the bowl of your KitchenAid, add the oil, ground beef, garlic, turmeric, ginger, cumin,
paprika, chili powder and salt - break apart the ground beef as you work to brown it , making
sure you scrape the sides and bottom as you go.
2. Once the ground beef has broken down and is almost browned, add in the onion, zucchini,
pepper and diced tomatoes with green chiles. Give the mixture a stir, and place the lid on the
Instant Pot, turn saute to OFF, and push manual (high) for 3 minuets.
3. Once the pot beeps done, do a quick release and prop the lid open. Add any additional
salt/pepper/chili powder to taste. Serve over rice or next to baked potatoes.
4. This skillet is wonderful used the next day for breakfast, stirred into diced potatoes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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