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Taco-Zucchini Noodle and Beef Skillet

Prep 25 min
Total 25 min
Servings 6

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-

By Tablespoon Kitchens

November 13, 2018

Make with

Old El Paso

Ingredients

lb ground beef (at least 90% lean)

cup chopped onions

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

1/4

teaspoon salt

1/4

teaspoon crushed red pepper flakes

1 1/2

cup Cheddar cheese (6 oz)

tablespoon coarsely chopped fresh cilantro

Steps

Hide Images

1

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.
2

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.

Expert Tips

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.