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Beef

Easy Mexican Zucchini with Ground Beef (One Skillet, Low-Carb)

This easy Easy Mexican Zucchini with Ground Beef 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.

  • Prep10 min
  • Cook10 min
  • Total20 min
  • Makes4 servings
  • Calories584
Easy Mexican Zucchini with Ground Beef (One Skillet, Low-Carb)

Method

  1. 1

    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.

  2. 2

    Add the ground beef and cook until browned and cooked through. Drain the fat from the ground beef and return to the pan.

  3. 3

    Add the taco seasoning and water and simmer until most of the water is absorbed. Stir in the salsa.

  4. 4

    Add the zucchini noodles to the skillet and heat on low for about 2-3 minutes, or until the noodles are soft.

  5. 5

    Sprinkle cheese on top of the noodles and beef and let sit until the cheese melts or you can quickly warm it in the oven for about 3 minutes on 350 to heat the cheese. Top with diced tomatoes, cilantro and green onions and serve warm.

Notes

For less soggy noodles, add zucchini at the very end on low heat for 2-3 minutes only. Do not overcook. Store beef and zucchini separately if meal prepping. Spiralized zucchini keeps up to 5 days in the fridge in a container lined with a paper towel. No spiralizer? Use a mandoline for thin ribbons, or chop zucchini into small chunks and add with the beef for the last 3-4 minutes of cooking. Ground turkey or ground chicken work as a 1:1 swap for the beef. Add a little extra seasoning to compensate for the lower fat content. Use store-bought taco seasoning if you are short on time, or try this homemade taco seasoning for more control over salt and spice level.

Per serving

  • Carbs10 g
  • Protein37 g
  • Fat45 g
  • Fiber3 g

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Beef

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