Best Zucchini Con Carne Recipes

ZUCCHINI CON CARNE

Zucchini con Carne image

Living in the land of green chilies and hot peppers, my family has grown to love the flavors of the Southwest. We now have a tradition of buying 50 pounds of chilies every year and roasting them on the grill. It keeps us stocked for the year.

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 8-10 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1-1/2 cups water
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
4 large zucchini, cut into chunks
2 cups whole kernel corn
1 medium onion, cut into wedges
2 cans (4 ounces each) chopped green chilies, undrained
Shredded Monterey Jack cheese
Warmed flour tortillas, optional

Steps:

Toss beef with flour until coated. In a Dutch oven over medium heat, brown beef in oil. , Add water, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour and 15 minutes or until the meat is tender. Add zucchini, corn, onion and chilies; bring to a boil. , Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender. Sprinkle with cheese and serve with tortillas if desired.

Nutrition Facts : Calories 196 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 319mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

CARNE DE PUERCO CON CALABACITAS Y ELOTE (PORK SIRLOIN WITH ZUCCHINI & CORN) RECIPE - (4/5)

Carne de Puerco con Calabacitas y Elote (Pork Sirloin With Zucchini & Corn) Recipe - (4/5) image

Provided by garciamoss

Number Of Ingredients 14

Ingredients

1 pound boneless pork sirloin, cut into 1-inch pieces
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper
1 teaspoon cumin
1/4 cup water
2 tablespoons of manteca (lard) or canola oil
1/2 cup red bell pepper, sliced into 1/2-inch pieces
1/2 green bell pepper, sliced into 1/2-inch pieces
1/2 white onion, diced
1 cup corn
1 medium zucchini, sliced into half-moon shapes
1/4 cup cilantro, chopped
2 Roma or plum tomatoes, roughly chopped
1 to 2 cloves garlic, sliced

Steps:

Preheat a large skillet to medium heat for a few minutes. Add the pork and season with salt, pepper and cumin. Add the water, spread out evenly, cover and cook until all the water has evaporated. Once water has evaporated, uncover, add the oil or lard and brown the pork (with the lid off) until almost crispy on most sides. Add the peppers and onions and cook for 3 to 4 minutes. Season lightly with salt and pepper as you add your layers, just a pinch. Blend the tomatoes with the garlic, adding a little bit of water if needed to get a smooth consistency. Set aside. Add the zucchini, corn and cilantro and cook just until zucchini becomes slightly tender. Add the tomato mixture; stir well to combine. Cook at a low/medium temperature for another 10 minutes, taste for salt. Serve with your favorite rice, beans, salsa and warm tortillas. Yields up to 5 servings. Notes: If you want to, you can add a little fresh serrano pepper to the tomato mixture before you blend it. It adds a hint of spice, but is not spicy.