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Beef with Calabacitas (Squash)

A typical Mexican dis that can be paired with traditional red rice and beans. Don't forget the warm tortillas!
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 Servings



  • 3 tablespoons of grapeseed or olive oil
  • 1 1/2 pounds of thinly sliced chuck steak or ground beef
  • Salt and pepper to taste
  • 1 small white onion diced
  • 3 cloves garlic minced
  • 3 serrano peppers
  • 1 red bell pepper diced
  • 3 roma tomatoes roughly chopped
  • 1/2 tsp oregano
  • 2 cups water
  • 2 teaspoons beef bouillon
  • 2 full cups calabacitas or zucchini diced
  • handful of cilantro



  • In a skillet, preheat 3 tablespoons oil oil for a few minutes at medium heat.
  • Once the oil is hot, add the beef. Season to taste with salt and pepper. Stir as needed and brown for 6-8 minutes.
  • Add the onion, garlic, 1 minced serrano and diced bell pepper. Season lightly with salt and pepper and continue cooking for 3-4 minutes.
  • In the blender,. add the tomatoes, 1 reserved serrano, oregano, 2 teaspoons beef bouillon, 1/2 cup of water, 1/3 tsp pepper and salt to taste. Blend on high until smooth. Pour into skillet with beef.
  • Stir beef with blended tomato sauce well. In the jar of the blender, add 1 1/2 cups of water. Pour into skillet. Bring up to a simmer and taste for salt. Stir and continue cooking for 10 minutes.
  • After 10 minutes, add the zucchini, cilantro and 1 remaining serrano. Reduce to a simmer, cover and continue cooking for 15-20 minutes.
  • Ladle into shallow bowls and serve with rice, beans  and warm corn tortillas on the side.