Ingredients

Scale

1 lb extra lean ground beef
2 medium zucchinis, spiralized into noodles
1/2 red bell pepper, diced
1 small red onion, finely chopped
2 garlic cloves, minced
1 tbsp taco seasoning (no pork)
1/2 cup salsa (no alcohol)
1/4 cup chopped fresh cilantro
4 oz shredded mozzarella cheese
4 tbsp sour cream
1/2 avocado, sliced
Cooking spray or olive oil

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Instructions

Preheat skillet over medium-high heat; add oil/cooking spray. Brown beef with onion and garlic, breaking into crumbles. Add taco seasoning, bell pepper, and zucchini noodles. Cook 5 minutes until tender. Stir in salsa. Serve in warmed tortillas or bowls. Top with cheese, avocado, cilantro, and sour cream.

Notes

Use frozen zucchini noodles thawed and squeezed dry for best results.
Swap mozzarella with avocado for a dairy-free option.
Store leftovers in airtight containers for up to 3 days.

Author: Amelie Harper
Prep Time: 15
Cook Time: 15
Category: Meals
Method: Stovetop
Cuisine: Mexican-inspired
Diet: Low Carb/Keto

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 2g
Sodium: 500mg
Fat: 18g
Saturated Fat: 9g
Carbohydrates: 12g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg