Ingredients
Taco
Zoodles
2 large zucchinis 1 Tbsp. olive oil 1 lb. lean ground turkey or beef 1 clove garlic minced ½ onion peeled and finely chopped 3 Tbsp. taco seasoning ¼ cup water 1 (14 oz.) can diced tomatoes ½ cup shredded cheddar cheese
fresh cilantro leaves 1 lime, sliced into wedges
Directions 1. Using the Handy Spiralizer with the Thick Cut Cone, spiralize zucchini into noodles and place into a medium bowl. 2. In a Chef Series II Frypan, add olive oil and bring to medium high heat. Add zucchini noodles and cook until zucchinis release water and are just cooked. Drain water and remove noodles from pan, set aside. 3. Add garlic, onions and ground meat to your Chef Series II Frypan. Cook until meat has browned, crumbling as you cook it. Drain out excess fat. 4. Add taco seasoning, diced tomatoes (including the liquid), water. Stir and cook on medium until sauce has thickened. 5. Turn heat down to low and add in zucchini noodles. Gently toss zucchini into the sauce, but be careful not to cook the zucchini further or else the noodles will release more water and make the sauce watery. 6. Sprinkle cheese over the pasta. Turn off heat and cover with a lid until cheese is melted. Garnish with cilantro and squeeze lime juice if desired before serving. 43
