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!
- 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
- 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.
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Stacey aka the Soccer Mom
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Last updated on August 30th, 2019 at 02:49 pm
Bree says
March 8, 2015 at 10:05 pmLooks delish and super easy!
Stacey aka the Soccer Mom says
March 9, 2015 at 12:15 pmIf 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
March 10, 2015 at 6:53 pmWow that looks so yummy x
Stacey aka the Soccer Mom says
March 11, 2015 at 12:23 amAll 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
August 27, 2019 at 7:53 pmSorry 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
August 30, 2019 at 2:49 pmHi 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 🙂