Ingredients

The following ingredients have 2 Servings
  • 1 lb grassfed lean ground beef
  • 1 small onion (chopped)
  • 1 clove garlic (chopped)
  • 1 large jalapeno pepper (seeded and chopped (save a little bit for garnish))
  • 1/2 tsp Himalayan salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1 tsp dried oregano
  • 1/2 cup bone broth (or water)
  • 1 medium tomato (chopped (save a little bit to garnish))
  • 2 large zucchini (made into strands with a vegetable spiralizer (I used one yellow and one green))
  • 1/4 tsp Himalayan salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dried oregano

Instruction

  • Place a well seasoned cast iron skillet over medium-high heat and add the ground beef, salt and pepper to it. Break the meat up with a wooden spoon and cook it, stirring from time to time, until it becomes brown and crispy, about 8 minutes.
  • Add the chopped onion, garlic and jalapeno pepper and continue cooking until the veggies are slightly softened, about 1 minute.
  • Add water and spices and continue cooking until all the water is evaporated, about 1 minute; stir in the tomato and remove to a plate.
  • Return the skillet to the heat source and add the spiralized zucchini to the pan. Sprinkle with salt, pepper and garlic powder and stir delicately to distribute the seasoning; cook for about 30 seconds, until the zoodles are barely just softened.
  • Top with the reserved meat, sprinkle with reserved tomatoes and jalapeno peppers and serve.