Calabaza is my oldest daughter’s favorite meal in the entire world. If you ask her “what would you like for dinner?” the answer will be “calabaza!!” 99% of the time.
Calabaza is Spanish for “squash” or “pumpkin;” this recipe features a type of Mexican squash similar to zucchini. (You may substitute zucchini and/or yellow squash depending on what is available at your grocer.)
Here’s the how-to in less than five seconds:
The beauty of this meal is that it can be made in one pot — no piles of dishes to worry about after dinner!
Here’s what you need to make Calabaza:
- 1-2lbs ground chuck
- 1 green and 1 red bell pepper
- 2-4 Mexican calabaza (squash)
- 1 onion
- 2-3 ears of corn (may substitute 1 can of corn)
- 1 can diced tomatoes
- 2 TB tomato paste
- 2 cup beef broth
- 1 tsp diced garlic
- 1 tsp garlic powder (if all you have is powdered, just double this amount)
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 bay leaves
- 1 package pasta (we used quinoa pasta– elbows, spirals,or shells work well)
My husband makes enough for ten people (literally), so use the lower end of these measurements and ingredient amounts for a more normal sized meal.
Start by prepping the veggies: De-vein and dice peppers, dice onions. (A good Chef’s Knife is worth the investment and will make the job so much easier!)
Shuck corn and then remove kernels from the cobs. It’s easiest to do this over a bowl to avoid corn going everywhere. Cut the cobs in half and set aside. Don’t throw them away yet!
Cut the ends off the calabaza squash. Cut each squash in half lengthwise; chop into 1/2 inch slices.
Now it’s time to put everything in the pot! (Our Calphalon Sauté Pan has lasted us years!) Add onions, peppers, and diced garlic; sauté in olive oil until soft.
Add ground beef, onion powder, garlic powder, cumin, smoked paprika and cook until beef starts to brown. (For a lighter version, pause here to drain the oil from the beef.) Add canned tomatoes and tomato paste.
Add calabaza, corn cobs and bay leaves. Add pasta. Cover and reduce heat to a simmer. Leave covered and cook for 20-30 minutes. The longer everything stews together, the more intense the flavors will be.
Remove corn cobs and bay leaves before serving.
Now you have the perfect Tex-Mex recipe to satisfy a hungry family…and a super easy clean-up!
You might also like: this classic Carne Guisada recipe is a family favorite!
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A One Pot Meal: Hearty Calabaza Stew, a Tex-Mex Recipe
Ingredients
- 1-2 lbs ground chuck
- 1 green and 1 red bell pepper
- 2-4 Mexican calabaza squash
- 1 onion
- 2-3 ears of corn may substitute 1 can of corn
- 1 can diced tomatoes
- 2 TB tomato paste
- 2 cup beef broth
- 1 tsp diced garlic
- 1 tsp garlic powder if all you have is powdered, just double this amount
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 bay leaves
- 1 package pasta we used quinoa pasta-- elbows, spirals,or shells work well
Instructions
- Prep Veggies: De-vein and dice peppers, dice onions.
- Shuck corn and then remove kernels from the cobs. (It's easiest to do this over a bowl to avoid corn going everywhere.) Cut the cobs in half and set aside. Don't throw them away yet!
- Cut the ends off the calabaza. Cut each squash in half lengthwise; chop into 1/2 inch slices.
- Begin adding ingredients to pot: Add onions, peppers, and diced garlic; sauté in olive oil until soft.
- Add ground beef, onion powder, garlic powder, cumin, smoked paprika and cook until beef starts to brown. (For a lighter version, pause here to drain the oil from the beef.)
- Add canned tomatoes and tomato paste.
- Add calabaza, corn cobs and bay leaves. Add pasta. Cover and reduce heat to a simmer. Leave covered and cook for 20-30 minutes. The longer everything stews together, the more intense the flavors will be.
- Remove corn cobs and bay leaves before serving.
Nutrition
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Bree says
Looks delish and super easy!
Stacey aka the Soccer Mom says
If we weren’t cooking for kids we would also add a little spice– we do it after the fact with hot sauce. Sour cream and cilantro make good additions too!
You Baby Me Mummy (@YouBabyMeMummy) says
Wow that looks so yummy x
Stacey aka the Soccer Mom says
All the credit goes to hubby– I am blessed that he is such an amazing cook or I would be eating chicken and broccoli every day like when I was in college! 🙂
Jessica says
Sorry but I don’t think this is a stew, rather a goulash, as well as it’s not ‘calabaza squash’ but actually zucchini. They might’ve mislabeled it at the grocers. Despite that, still looks good
Stacey aka the Soccer Mom says
Hi Jessica – Mexican Calabaza is white with light green, a little plumper to zucchini, but similar in size and shape. But it is definitely different than zucchini! I’ll edit the recipe to avoid confusion with calabaza (pumpkin squash) – thanks for pointing that out! This is a traditional recipe passed down by my husband’s family and we buy our calabaza at Fiesta mart, so it’s definitely the real deal 🙂
Lola says
This was so good. Now one of my husband’s favorites thanks. I love the Mexican calabazitas. We also diced in some papas. Again thanks
Stacey aka the Soccer Mom says
So glad it was a hit!!
Valencia Canales says
This is not the traditional Calabaza meal not sure where you got this recipe. But we have never ever put hamburger meat and noodles in our Calabaza. Lol! I have noticed you have white washed a ton of your recipes that are traditionally Mexican. That is the most annoying thing about some bloggers who think they can cook authentic Mexican food. Same with your other recipe called cowboy caviar. That is actually called ceviche and no That lady from Niemann Marcus did not create it. Instead of giving credit to rich people why don’t you credit actual Mexicans WHO did create it.
Stacey aka the Soccer Mom says
Hi Valencia, my husband is the chef in our family. His name is Mateo Rodriguez and his family is native Texan — they were here before Texas was a state actually. The calabaza is his family recipe. Perhaps it is different than what you grew up with, but that does not mean it isn’t authentic. I appreciate your feedback, but you’ve made a lot of assumptions about my blog, our recipes, and our background that just aren’t correct.