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Instructions:
- Heat the oil in a pan and brown the ground beef. Season with salt and pepper.
- Add the diced onion and garlic; sauté until softened.
- Stir in the zucchini, potatoes (if using), cumin, oregano, and roasted green chile.
- Pour in the salsa verde and mix well.
- Bring to a simmer, cover, and cook for 15–20 minutes, or until the zucchini and potatoes are tender.
- Taste and adjust salt as needed.
- Serve with rice, tortillas, or enjoy as a hearty one-pan meal.
Variations
- Swap ground beef for ground turkey or pork.
- Add corn kernels for extra sweetness and texture.
- Stir in a handful of spinach at the end for added color.
- Use hot salsa verde or serrano peppers for a spicier version.
- Add queso fresco on top for a creamy, salty finish.
Tips
- Cut the zucchini into even chunks so they cook uniformly.
- Let the salsa verde simmer down slightly before covering if you prefer a thicker consistency.
- Brown the beef deeply for extra flavor.
- Add cilantro and lime at the end to brighten the entire dish.
- Serve with warm flour tortillas to soak up the extra sauce.
