Keto and Low-Carb Taco Spaghetti

Ingredients:–

• 1 lb ground beef
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade taco seasoning)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup beef broth
• 1 medium zucchini, spiralized into noodles (zoodles)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Optional toppings: sliced jalapeños, avocado, chopped green onions

Instructions:–

1. Cook the Ground Beef:
   • In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
2. Add Vegetables:
   • Add the diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Season and Simmer:
   • Stir in the taco seasoning, diced tomatoes, and beef broth. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Prepare the Zoodles:
   • While the sauce is simmering, spiralize the zucchini into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
5. Combine and Cook:
   • Add the zucchini noodles to the skillet and mix well to coat the zoodles with the sauce. Cook for an additional 3-5 minutes until the zoodles are tender but not mushy.
6. Add Cheese and Sour Cream:
   • Stir in the shredded cheddar cheese until melted and well combined.
   • Remove from heat and stir in the sour cream.
7. Serve:
   • Garnish with chopped fresh cilantro and any optional toppings you prefer.

Enjoy your delicious Keto and Low-Carb Taco Spaghetti!