Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos

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Serving Size: 8 ounces
Diets: Diabetes Friendly, Egg Free, Heart Healthy, Refined Sugar Free
Recipe adapted from:
Tarik Assagai
Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti. These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Cook Times

Active Prep34.615
Hands-On Cook0
Hands-Off Cook0
Passive0
Recipe Serving Size8

Cooking Instructions

Instructions

Arrabbiata Sauce with Zoodles

  • Heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces (about 6-8 minutes). Season with salt and pepper. Once cooked, drain any excess fat and set the beef aside.
  • In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened (about 3-4 minutes). Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Add the crushed tomatoes and stir in the oregano, basil, salt, and pepper. Let the sauce simmer over medium-low heat for about 10-15 minutes.
  • While the sauce is cooking, cook zucchini spirals according to package directions.
  • Add the cooked ground beef to the arrabbiata sauce, stirring to combine. Simmer for an additional 5 minutes.
  • Plate the zoodles, then top with the ground beef arrabbiata sauce.

Beef Tacos with Chipotle Sour Cream

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

Ingredients

Ingredients

For the Arrabbiata Sauce with Zoodles

  • 1 pound 85% lean ground beef
  • 12 ounce frozen zucchini noodles
  • 28 ounce can crushed tomatoes
  • 3 clove garlic minced
  • 3 ounce onion finely chopped
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Beef Tacos with Chipotle Sour Cream

  • 1 teaspoon avocado oil
  • 1 pound 85% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 6 ounce Roma tomato diced
  • 1/3 cup shredded cheddar cheese

for the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

Cooking Tools Required

12-inch saute pan, Cutting board, Measuring cups and spoons, Oven, Sharp Knives
Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition

Calories: 492kcal | Carbohydrates: 35g | Protein: 29g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 624mg | Potassium: 901mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3002IU | Vitamin C: 26mg | Calcium: 208mg | Iron: 6mg | Phosphorus: 293mg

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