Tex-Mex Zucchini “Spaghetti” Bowls
Ingredients
- 1½ lb ground beef
- 1 Tbsp taco seasoning mix
- 1 (14.5-oz) can fire roasted diced tomatoes
- 2 (10-oz) pkg zucchini noodles
- 1 Tbsp olive oil
- 1½ cups shredded Mexican blend cheese
- 2 avocados, sliced
- 4 radishes, sliced
- ¼ cup chopped fresh cilantro
Instructions
- Cook beef in a large skillet over medium heat until browned. Stir in taco seasoning and tomatoes. Simmer 5 minutes or until slightly thickened.
- Meanwhile, sauté zucchini noodles in hot oil in a separate skillet. Cook 3 minutes or until just beginning to soften. Season with salt and pepper, if desired.
- Divide zucchini among 6 bowls. Top with meat mixture, cheese, avocado, radishes, and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
423
|
423
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 27 | 27 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 335 | 335 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
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