Tex-Mex Beef and Zucchini Noodle Skillet
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $18.00
- Nutrition
- 480 cal · 42g protein
- one-pot
- skillet
- high-protein
- kid-favorite
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese
Tex-Mex Beef and Zucchini Noodle Skillet is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $18 in groceries. You'll need 1 pan + 1 bowl, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground beef
- 4 count zucchini
- 2 count carrots
- 1 count yellow onion
- 2 cloves garlic
- 1 can no-salt-added tomato sauce (15 oz)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 cup shredded cheddar cheese
- ½ cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Spiralize the zucchini and carrots into noodles (or use a julienne peeler for long thin strips). Dice the onion and mince the garlic.
- Heat the olive oil in a large skillet over medium-high. Cook the onion 3 minutes, then add the ground beef and brown 6-7 minutes, breaking it up, until no pink remains (160°F).
- Stir in the garlic, chili powder, cumin, 1 tsp salt, and pepper and cook 1 minute. Pour in the tomato sauce and simmer 3 minutes.
- Add the carrot noodles first and cook 2 minutes, then pile in the zucchini noodles and toss 2-3 minutes just until they soften but still hold their shape.
- Turn off the heat, scatter the cheddar over the top, and cover 1 minute to melt.
- Serve with a spoonful of Greek yogurt on each bowl to cool the spice.
- Picky eater tip: Let them have the cheesy beef and plain zucchini noodles, with the yogurt on the side.
- Make ahead: Spiralize the veggies and dice the onion up to 1 day ahead and store covered in the fridge. Leftovers keep 3 days.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 20 g
- Fiber
- 3 g
- Sugar
- 5 g
- Fat
- 26 g
- Saturated fat
- 11 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop