This easy Mexican Zucchini is made in one skillet and is sure to be a family favorite. You will love your favorite taco ingredients mixed with light zucchini noodles creating a low-carb, filling meal.
FOR THE BEEF AND ZUCCHINI NOODLES
- 2 Tablespoons olive oil
- 1 pound ground beef {or ground turkey or chicken}
- 2 garlic cloves, minced
- 1/4 of a sweet onion, diced
- 3 Tablespoons taco seasoning
- 1/4 cup water
- 1/2 cup salsa of your choice
- 2 medium zucchinis, spiralized
- 1 medium tomato, diced
- 1 cup cheese, shredded {try sharp or pepper jack cheese}
- 1/4 cup fresh cilantro, chopped
- 4 green onions, chopped
INSTRUCTIONS
- Heat 2 Tablespoons olive oil in a large skillet or pot over medium high heat. Add the garlic and onion to the skillet and sauté for 2 minutes. Add the ground beef and cook until browned and cooked through.
- Add the taco seasoning and water and simmer until most of the water is absorbed. Stir in the salsa.
- Add the zucchini noodles to the skillet and heat on low for about 2-3 minutes, or until the noodles are soft.
- Sprinkle cheese on top of the noodles and beef and let sit until the cheese melts.
- Top with diced tomatoes, cilantro and green onions and serve warm.
