Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef (at least 90% lean)
  • 1 cup chopped onions
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon vegetable oil
  • 6 cups fresh zucchini spirals, squeezed dry
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 cup Cheddar cheese (6 oz)
  • 1 tablespoon coarsely chopped fresh cilantro

Instruction

  • Heat 12-inch nonstick skillet over medium-high heat. Add beef, onions and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Remove to medium bowl; cover to keep warm.
  • Wipe out skillet; heat oil in skillet over medium heat. Add zucchini; cook 2 minutes, turning frequently with tongs. Add beef mixture, tomatoes, taco seasoning mix, salt and pepper flakes. Stir to completely coat noodles; cook 1 to 2 minutes or until completely heated through. Stir in 1 cup of the cheese. Top with remaining 1/2 cup cheese and the cilantro. Serve immediately.