All of the Tex-Mex flavors of a beef taco skillet dish show up in this 30-minute dinner. Taco-seasoned ground beef, tomatoes, cheese and cilantro keep it classic while zucchini noodles add a genius way to sneak veggies into tonight’s dinner plans.MORE+LESS-
Updated November 13, 2018
lb ground beef (at least 90% lean)
teaspoon finely chopped garlic
tablespoon vegetable oil
cups fresh zucchini spirals, squeezed dry
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
package (1 oz) Old El Paso™ original taco seasoning mix
teaspoon crushed red pepper flakes
cup Cheddar cheese (6 oz)
tablespoon coarsely chopped fresh cilantro
Heat 12-inch nonstick skillet over medium-high heat. Add beef, onions and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Remove to medium bowl; cover to keep warm.
Wipe out skillet; heat oil in skillet over medium heat. Add zucchini; cook 2 minutes, turning frequently with tongs. Add beef mixture, tomatoes, taco seasoning mix, salt and pepper flakes. Stir to completely coat noodles; cook 1 to 2 minutes or until completely heated through. Stir in 1 cup of the cheese. Top with remaining 1/2 cup cheese and the cilantro. Serve immediately.
- If you’re using prespiralized zucchini that is measured by the ounce, this recipe has about 16 oz zucchini spirals.
- Starting with dry zucchini spirals is essential to achieving good results. Just place in a clean kitchen towel, and gently squeeze to remove excess water.
- Spiralizing your zucchini typically results in drier spirals as compared to purchased ones.
- Zucchini spirals are also called zucchini noodles or zoodles.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.