Calabacitas Con Carne Molida en Salsa Verde Recipe: A Delicious Mexican Classic

If you’re searching for a wholesome, flavorful, and easy-to-make dish that brings the heart of Mexican cuisine to your table, then this Calabacitas con Carne Molida en Salsa Verde recipe is just what you need. This savory meal blends tender zucchini (calabacitas), well-seasoned ground beef (carne molida), and a zesty, homemade salsa verde made from tomatillos and green chilies.

Whether you’re planning a family dinner or simply craving authentic Mexican flavors, this recipe is sure to deliver. Below, you’ll find everything you need—from ingredients and prep tips to nutrition facts and FAQs.

What is Calabacitas con Carne Molida en Salsa Verde?

This traditional Mexican dish features zucchini cooked with ground beef and simmered in a vibrant green salsa. The result is a comforting and balanced dish that’s packed with flavor, nutrients, and cultural richness.

Zucchini offers a tender texture without becoming mushy, while the salsa verde brings tanginess, heat, and freshness. It’s simple, satisfying, and nourishing.

Why You’ll Love This Recipe

• Healthy and nutritious: Full of vegetables, lean protein, and fresh herbs

• Budget-friendly: Made with everyday, accessible ingredients

• Quick and easy: Ready in under 45 minutes

• Versatile: Serve it with tortillas, rice, or enjoy it on its own

• Family-friendly: Mild enough for kids, tasty enough for adults

Ingredients You’ll Need

Here’s what you’ll need for 4 servings:

For the main dish:

• 1 lb (450g) ground beef (carne molida)

• 2 medium zucchinis (calabacitas), sliced or diced

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon cooking oil

• Salt and pepper to taste

For the salsa verde:

• 6 tomatillos, husked and rinsed

• 2–3 serrano or jalapeño peppers (adjust to taste)

• 1/4 cup chopped onion

• 2 garlic cloves

• 1/4 cup fresh cilantro

• 1 teaspoon salt

• 1 tablespoon lime juice (optional)

• 1/4 cup water (to blend)

Step-by-Step Instructions

1. Prepare the salsa verde

   • In a saucepan, boil tomatillos and chilies for 10 minutes or until softened.

   • Drain and transfer to a blender.

   • Add onion, garlic, cilantro, salt, lime juice, and water. Blend until smooth. Set aside.

2. Cook the beef

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   • Heat oil in a skillet over medium heat.

   • Sauté chopped onion and garlic for 2–3 minutes.

   • Add ground beef, cook until browned, and season with salt and pepper. Drain excess fat if needed.

3. Add zucchini

   • Stir in the sliced zucchini and cook for 4–5 minutes, until tender but still firm.

4. Combine and simmer

   • Pour salsa verde over the beef and zucchini.

   • Stir to coat evenly, cover, and simmer on low heat for 10–15 minutes.

5. Serve

   • Serve hot with tortillas, rice, or a side salad. Garnish with queso fresco and chopped cilantro if desired.

Tips for Best Results

• Use firm zucchini to avoid mushiness

• Adjust spice levels by choosing milder chilies or using fewer

• Double the recipe and save leftovers—it tastes better the next day

• Try ground turkey or chicken for a lighter version

Nutritional Benefits

• Zucchini is rich in vitamins A and C and low in calories

• Tomatillos contain antioxidants and promote digestion

• Ground beef adds iron and protein

• Cilantro and lime bring in freshness and extra vitamin C

10 Frequently Asked Questions (FAQs)

1. Can I make this recipe vegetarian?
   Yes, substitute beef with mushrooms, lentils, or plant-based meat.

2. Is this dish spicy?
   It depends on the type and amount of chilies. You can easily adjust the heat.

3. Can I freeze this dish?
   Yes, it freezes well for up to 2 months. Use airtight containers.

4. What should I serve it with?
   Corn tortillas, Mexican rice, black beans, or a green salad are all great options.

5. Can I use canned tomatillos?
   Yes, but fresh tomatillos provide a brighter, fresher flavor.

6. How long will it keep in the fridge?
   Up to 3–4 days in a sealed container.

7. Is this dish keto-friendly?
   Yes, as long as you skip rice and tortillas.

8. What if I don’t have a blender?
   Finely chop or mash the ingredients for a rustic salsa.

9. Can I add cheese?
   Definitely. Queso fresco or Monterey Jack works well on top.

10. What other vegetables can I add?
    Bell peppers, corn, or spinach are all great additions.

Conclusion

Calabacitas con Carne Molida en Salsa Verde is more than just a meal—it’s a comforting, nourishing, and flavorful taste of Mexico. It’s easy to make, packed with nutrients, and adaptable to your tastes or dietary needs.

Whether you’re new to Mexican cooking or looking to recreate a childhood favorite, this recipe is sure to become a staple in your kitchen. Pin it, print it, and share it—you’ll be glad you did.