Beef Taco Zucchini Spaghetti

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One of my favorite dinners growing up was taco night. My mom laid out all the fixin’s on the table and we would race to make our own taco creations. Mine were always fully loaded with shredded lettuce, beef and cheese. As a kid, it’s a blast to make your own taco. Now, as an adult (ehem – young lady – ehem), I’m bringing back taco night…. this time, with zucchini spaghetti!

Let’s be real. Tacos aren’t exactly something you want to throw back when you’re going down the shore (sorry, can’t hide my Jersey roots) during the summer and want to look your best on Instagram. They’re packed with all the hip-clinging stuff – meat, cheese, carbs. But, a-ha! I’ve got the perrrrrfect solution: replace the tortillas/taco shells with zucchini pasta!

Why not make taco spaghetti? Everyone loves pasta. Everyone loves tacos. Let’s bring these Mexican and Italian favorites together…. while still being healthy, of course.

Inspiralized Tip: Use turkey meat or shrimp instead of beef to further cut your fat and calories. For shrimp, cook them separately in a skillet and add them in at the end.

This recipe is served best with a Corona Light, Sol, Pacifica or my favorite: Dos Equis.

Beef Taco Zucchini Spaghetti

Yields 2

10 minPrep Time

20 minCook Time

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Ingredients

  • 3 zucchinis, Blade C
  • 1/2 pound of ground beef (the leaner the better!)
  • 1 large garlic clove
  • 1 pinch of crushed red pepper flakes
  • 1 tsp dried oregano fakes
  • 1 tbsp olive oil
  • 1/3 cup red onion, chopped
  • 1/4 cup chicken broth, low-sodium
  • 2 medium tomatoes, seeds removed and chopped
  • 1 avocado, insides cubed and removed
  • 1/3 cup black beans
  • 2 tbsp fresh cilantro, chopped
  • 1/3 cup queso fresco, crumbled
  • 1 ear of corn
  • 1/2 cup black olives, quartered
  • salt and pepper

Instructions

  1. Place a saucepan filled with enough water to cover the ear of corn. Bring to a boil and cook for about 2 minutes or until the corn is easily pierced with a fork. Remove and pour out over a colander and set aside.
  2. Place a large skillet over medium-low heat. Add in olive oil. Once oil heats, add in garlic and cook for 1 minute. Add in red pepper flakes and onions and cook, stirring frequently, until onions begin to soften and turn translucent. Once done, push to the side and add in the beef and sprinkle with oregano.
  3. Cook the beef until it's no longer pink and then mix with the onions and garlic. Cook for about 1 minute together and add in the chicken broth. Raise the heat to medium and cook until most of the liquid evaporates. Add in the tomatoes, season with salt and pepper and cook, stirring frequently for about 2 minutes.
  4. Add in the cilantro, stir to combine and cook for 30 seconds.
  5. Shave the kernels off the corn over the skillet (with a knife) and then add in the avocado, beans, olives and zucchini pasta. Cook for about 3 minutes or until zucchini pasta softens and heats through.
  6. Plate onto dishes and top with queso fresco!
http://inspiralized.com/tasting-tuesday-beef-taco-zucchini-spaghetti/

Instructions with Pictures

Place a saucepan filled with enough water to cover the ear of corn. Bring to a boil and cook for about 2 minutes or until the corn is easily pierced with a fork. Remove and pour out over a colander and set aside.

Place a large skillet over medium-low heat. Add in olive oil. Once oil heats, add in garlic and cook for 1 minute. Add in red pepper flakes and onions and cook, stirring frequently, until onions begin to soften and turn translucent. Once done, push to the side and add in the beef and sprinkle with oregano.

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Cook the beef until it’s no longer pink and then mix with the onions and garlic. Cook for about 1 minute together and add in the chicken broth. Raise the heat to medium and cook until most of the liquid evaporates. Add in the tomatoes, season with salt and pepper and cook, stirring frequently for about 2 minutes.

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Add in the cilantro, stir to combine and cook for 30 seconds.

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Shave the kernels off the corn over the skillet (with a knife) and then add in the avocado, beans, olives and zucchini pasta. Cook for about 3 minutes or until zucchini pasta softens and heats through.

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Plate onto dishes and top with queso fresco!

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Comments

  1. This was amazing! I didn’t have queso fresco so I just used some shredded organic mozzarella. It was so filling and tasty!

  2. Hey Ali,
    I have worked at a ton of restaurants but never knew how to cook for myself until recently. Your blog has been incredibly helpful in making that transition for me. I do have a question about the stock. Why use chicken stock with beef? One of the Tex-Mex restaurants I worked at would strongly discourage patrons from picking a plate that features one meat and a sauce that was made with a different meat stock. Ever since then that is one of the biggest rules of cooking that I have taken away since.

  3. This was amazing! Had it for dinner last night! I also had to use mozzarella as a cheese substitute. I, too, am curious for the answer to Megan’s above question. I had lean ground turkey on hand, which I used. So, had no problem using chicken stock! Love my spiralizer! :)

  4. Hey, hi! Just got my Inspiralizer last week, made the Spaghetti with Zucchini recipe, and it was accepted (begrudgingly- lol) by my family. I’ve tried some other recipes, and noted that often the recipe is only for two portions. We are (at least) a family of four. So, is straight doubling the way to go, or……

    Could you offer a portion increase tool, that would adjust for larger groups of people/hungrier mouths, on the website? Just a suggestion.
    Thanks,

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