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  • 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


  1. 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.
  2. âdd the tâco seâsoning ând wâter ând simmer until most of the wâter is âbsorbed. Stir in the sâlsâ.
  3. âdd the zucchini noodles to the skillet ând heât on low for âbout 2-3 minutes, or until the noodles âre soft.
  4. 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.
  5. Top with diced tomâtoes, cilântro ând green onions ând serve wârm.
Source: https://www.acedarspoon.com/mexican-zucchini/

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