MEXICAN ZUCCHINI

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.

INGREDIENTS
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.