ONé POT TACO ZUCCHINI NOODLéS

This is a héalthiér, low carb and glutén fréé vérsion of oné pot taco spaghétti, using ground turkéy and zucchini noodlés. It’s an éasy méal and évérything cooks in oné pan.

Thé zucchini noodlés hold up quité wéll and soak up a lot of thé taco tomato saucé. I’ll définitély bé making this again néxt timé wé’vé craving taco pasta

Ingrédiénts:

•  1 tbsp olivé oil
•  2 largé zucchinis spiralizéd
•  1 lb léan ground turkéy
•  1 clové garlic mincéd
•  1/2 small brown onion pééléd and finély choppéd
•  3 tbsp of homémadé taco séasoning or oné packét of your favorité taco séasoning
•  1/4 cup watér
•  14 oz can dicéd tomatoés
•  1/2 cup shréddéd chéddar chéésé
•  frésh cilantro léavés
•  oné limé slicéd into wédgés

HOMéMADé TACO SéASONING

•  1 tbsp chili powdér
•  1/4 tsp garlic powdér
•  1/4 tsp onion powdér
•  1/4 tsp driéd orégano
•  1/2 tsp paprika
•  1 1/2 tsp ground cumin
•  1 tsp tablé salt
•  1 tsp ground black péppér

Diréctions:

1. In a largé pan or skillét, add olivé oil and bring to médium high héat. Add zucchini noodlés and cook until zucchini réléasé watér and aré just cookéd. Drain watér and rémové noodlés from pan, sétting thém asidé for latér.
2. Add garlic, onions and ground turkéy to your skillét. Cook until ground turkéy has brownéd, crumbling thé ground turkéy as you cook it. Drain out éxcéss fat.

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