Your recipe for Calabacita is very similar to my grandmother's and other latino grandmothers who have been making this dish in the South Texas area for over 70 years, though they did not use Rotel. If you salt and pepper your meat when browning you will find it enhances the flavor. Use a cast iron skillet, it works the best.
My translation would be "little squash". Please correct me if I've missed the mark. Sounds really good. I'll give it a try soon and post a few stars for you.