Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 lbs lean ground beef (85/15 recommended)
- 1 (1-ounce) packet of taco seasoning (or 2–3 tablespoons of homemade seasoning)
- 1 (10-ounce) can of diced tomatoes with green chiles, undrained (like Rotel)
- 4 medium zucchini (about 2.5 lbs), spiralized
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and freshly ground black pepper, to taste
- Optional Toppings: Fresh cilantro, sour cream or plain Greek yogurt, sliced avocado, diced jalapeños, black olives.
Instructions
Place a large, deep skillet or Dutch oven over medium-high heat. Add the olive oil. Once the oil is shimmering, add the chopped yellow onion and cook, stirring occasionally, until it begins to soften and become translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. This initial step builds the foundational layer of flavor for the entire dish.
Add the ground beef to the skillet with the onions and garlic. Use a wooden spoon or spatula to break the meat apart into smaller crumbles. Cook, stirring frequently, until the beef is fully browned and no pink remains, about 6-8 minutes.
Once the beef is cooked through, carefully drain off any excess grease from the skillet. Return the skillet to the heat and sprinkle the taco seasoning over the meat. Stir well to ensure all the beef is evenly coated. Cook for another minute to toast the spices and deepen their flavor.
Pour the entire can of diced tomatoes with green chiles (including the liquid) into the skillet. Stir everything together and bring the mixture to a gentle simmer. Allow it to cook for 2-3 minutes, which will help the flavors meld together and slightly thicken the sauce.
Add the spiralized zucchini noodles to the skillet on top of the meat mixture. Use tongs to gently toss the zoodles with the sauce until they are well-coated. Be gentle to avoid breaking them. Cook for only 2-4 minutes, tossing occasionally. The goal is to heat the zucchini through and make it tender-crisp. Do not overcook, or the zucchini will release too much water and become mushy.
Turn off the heat. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top of the zucchini and meat mixture. Place a lid on the skillet for 1-2 minutes to allow the residual heat to melt the cheese until it’s bubbly and gooey. Alternatively, if you are using an oven-safe skillet, you can place it under the broiler for 1-2 minutes for a golden-brown, bubbly top (watch it carefully to prevent burning).
Remove the skillet from the heat. Season with a little extra salt and pepper if needed. Garnish generously with your favorite toppings and serve immediately directly from the skillet.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450 kcal