Name: Mexican Zucchini with Beer-Infused Ground Beef and Melted Cheese Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 pound ground beef (or ground turkey or chicken); 2 cloves garlic, minced; 1/4 sweet onion, diced; 3 tablespoons taco seasoning; 1/4 cup water; 1/2 cup salsa (of your choice); 2 medium zucchinis, spiralized; 1 medium tomato, diced (or canned diced tomatoes); 1 cup shredded cheese (sharp cheddar or pepper jack recommended); 1/4 cup cilantro, chopped; 4 green onions, chopped

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Introduction

This Mexican Zucchini dish is a flavorful, low-carb twist on classic taco flavors. Combining seasoned ground beef with zucchini noodles and melty cheese, it’s a quick and satisfying meal perfect for busy weeknights.

In a black cast iron skillet, there is a colorful mixture starting with a base of cooked ground meat that is brown and crumbly; scattered on top are spirals of zucchini noodles in green and pale yellow. There are small chunks of red tomatoes spread through the dish, giving bright pops of color, and melted yellow cheddar cheese partially covering the meat and noodles. Fresh green onion pieces and cilantro leaves are sprinkled across the entire top layer, adding vibrant shades of green. The skillet rests on a white marbled surface with an orange and white patterned cloth peeking from underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 pound ground beef (or ground turkey or chicken)
2 cloves garlic (minced)
1/4 sweet onion (diced)
3 tablespoons taco seasoning
1/4 cup water
1/2 cup salsa (of your choice)
2 medium zucchinis (spiralized)
1 medium tomato (diced or use canned diced tomatoes)
1 cup cheese (shredded; try sharp or pepper jack cheese)
1/4 cup cilantro (chopped)
4 green onions (chopped)

Instructions

Step 1: Heat olive oil in a large skillet or pot over medium-high heat. Add minced garlic and diced onion, sauté for about 2 minutes until fragrant and softened.
Step 2: Add ground beef to the skillet and cook until browned and fully cooked through. Drain any excess fat, then return the beef to the pan.
Step 3: Stir in taco seasoning and water. Simmer until most of the water has absorbed. Mix in the salsa thoroughly.
Step 4: Add the spiralized zucchini noodles to the skillet. Cook on low heat for 2–3 minutes until the noodles soften slightly but don’t become mushy.
Step 5: Sprinkle shredded cheese evenly over the beef and zucchini mixture. Let it sit with the heat off until the cheese melts, or place the skillet in a 350°F oven for about 3 minutes to melt the cheese quickly.
Step 6: Top the dish with diced tomatoes, chopped cilantro, and green onions. Serve warm and enjoy.

Tips & Variations

For a lighter option, substitute ground turkey or chicken for beef without sacrificing flavor.
Use pepper jack cheese for a spicy kick or sharp cheddar for a rich, tangy flavor.
If you don’t have a spiralizer, you can thinly slice zucchinis or use pre-packaged zucchini noodles from the store.
Adjust the amount of taco seasoning and salsa based on your preferred spice level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking the zucchini noodles. The dish can also be frozen, though zucchini texture may soften after thawing.

How to Serve

This close-up image shows a colorful and fresh dish with four main layers. The bottom layer is made of cooked ground meat mixed with chopped tomatoes, which is brown and red with a juicy texture. On top of this is a melted yellow cheese layer spreading unevenly but thick enough to cover the meat in spots. The third layer consists of spiral-shaped, green and light yellow zucchini noodles distributed all over, adding a fresh and crunchy look. The top layer is a mix of diced, bright red tomatoes and chopped green onions with some fresh cilantro leaves scattered around, adding vibrant green and red colors and a fresh feel. The dish is on a white plate, and the background surface has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, you can replace the ground meat with plant-based crumbles or sauté extra vegetables like bell peppers and mushrooms for a vegetarian version.

How do I prevent zucchini noodles from getting soggy?

Cook them briefly on low heat just until tender but still firm. Avoid overcooking, and try to remove excess moisture by salting and draining zucchini noodles before cooking if needed.