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Mountain Lion Calabacitas

(This is a recipe that is tasty also as a vegetarian dish, for my family and friends who don’t partake in meat-eating.)
Prep Time10 mins
Cook Time20 mins
Servings: 12


  • 1 teaspoon olive oil
  • 1/2 small red onion diced
  • 5 cloves garlic minced
  • 1/2 pound ground mountain lion meat (or other ground meat)
  • 1 teaspoon ground cumin
  • dash oregano
  • 1/2 pound roasted Hatch green chile seeded and chopped
  • 3 zucchini sliced and chopped
  • 3 yellow squash sliced and chopped
  • 1/4 cup butter
  • Sea salt
  • Ground pepper


  • In a large skillet, disco, or wok, heat the olive oil over medium-high heat. Add the onion and garlic. Sautee these until they are golden brown. Stir in the meat, breaking it up with a spoon or spatula. Sprinkle in the cumin and oregano. Stir until the meat is cooked through. Add the green chile, stirring the mixture until it becomes fragrant, about five minutes. Next, add the zucchini, yellow squash, butter, and salt and pepper to taste. Cover the mixture and cook until the squash is tender, about 10 to 15 minutes.
    Serve with whatever garnishes and sides you prefer. Almost all of my meals include tortillas, and cheese is always a must for my husband. Speaking of those two, you can roll, or fold, the mixture into a tortilla, add goat cheese and avocado, and you have a delicious taco or burrito.
    Other optional additions include, but are not limited to, whole kernel corn, poblano chiles, and tomatoes. I indeed use some of these when I don’t have other ingredients. It’s great either way.