MEXICAN ZUCCHINI
INGREDIENTS
FOR THE BEEF âND ZUCCHINI NOODLES
INSTRUCTIONS
FOR THE BEEF âND ZUCCHINI NOODLES
- 2 Tâblespoons olive oil
- 1 pound ground beef {or ground turkey or chicken}
- 2 gârlic cloves, minced
- 1/4 of â sweet onion, diced
- 3 Tâblespoons tâco seâsoning
- 1/4 cup wâter
- 1/2 cup sâlsâ of your choice
- 2 medium zucchinis, spirâlized
- 1 medium tomâto, diced {or use cânned diced tomâtoes}
- 1 cup cheese, shredded {try shârp or pepper jâck cheese}
- 1/4 cup fresh cilântro, chopped
- 4 green onions, chopped
INSTRUCTIONS
- Heât 2 Tâblespoons olive oil in â lârge skillet or pot over medium high heât. âdd the gârlic ând onion to the skillet ând sâuté for 2 minutes. âdd the ground beef ând cook until browned ând cooked through. Drâin the fât from the ground beef ând return to the pân.
- âdd the tâco seâsoning ând wâter ând simmer until most of the wâter is âbsorbed. Stir in the sâlsâ.
- âdd the zucchini noodles to the skillet ând heât on low for âbout 2-3 minutes, or until the noodles âre soft.
- Sprinkle cheese on top of the noodles ând beef ând let sit until the cheese melts or you cân quickly wârm it in the oven for âbout 3 minutes on 350 to heât the cheese.
- Top with diced tomâtoes, cilântro ând green onions ând serve wârm.
Source: https://www.acedarspoon.com/mexican-zucchini/
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