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With Salt and Wit

Laugh Often. Eat Well.

483 May 31, 2016 30 Minute Recipes

One Pot Cheesy Taco Zucchini Noodles

One Pot Cheesy Taco Zucchini Noodles is a healthy spin on Taco Tuesday! Zucchini noodles, enchilada spiced ground turkey, black beans, corn and creamy avocado help makeover this dish!

One Pot Cheesy Taco Zucchini Noodle Skillet is a healthy spin on Taco Tuesday! Zucchini noodles, enchilada spiced ground turkey, black beans, corn and creamy avocado help makeover this dish!
One Pot Cheesy Taco Zucchini Noodle Skillet is a healthy spin on Taco Tuesday! Zucchini noodles, enchilada spiced ground turkey, black beans, corn and creamy avocado help makeover this dish!

Taco Zucchini Noodles

about these Taco Zucchini Noodles

These Cheesy Taco Zucchini Noodles sure do put a spin on Taco Tuesday! I morphed all the flavors of a traditional taco into this healthy, one pot zucchini noodle recipe! The base of this recipe starts with zucchini noodles that have been spiralized. While you could simply cut them very thin or use a mandoline, spiralizing them justs makes them more fun to eat! Jennie O Ground Turkey is swapped for ground beef to lighten up the dish. We have been making the switch to ground turkey for a few years now, and I have my whole family on board!

I create my own homemade enchilada sauce, then all my favorite taco salad fixings join the party. Black beans, tomatoes, crisp, sweet corn, and creamy avocado. The real cherry on top? A good helping of cheddar that makes this one gooey dish of cheesy heaven!

Taco Zucchini Noodles

ingredients you’ll need

  • Ground Turkey
  • Tomato Sauce
  • Tomato Paste
  • Chili Powder
  • Cumin 
  • Onion Powder
  • Garlic Powder
  • Paprika
  • Cayenne
  • Salt 
  • Pepper
  • Black Beans
  • Corn
  • Cheddar
  • Cherry Tomatoes
  • Zucchini
  • Garnishes: Avocado, Green Onions

Taco Zucchini Noodles

how to make this Taco Zucchini Noodles

  1. Prepare the zucchini noodles by spiralizing them. The best way is to use a spiralizer or if you do not have one you can use a vegetable peeler snd slicing thin like noodles. Pat dry with a paper towel. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
  2. Cook the ground turkey in a large skillet. You can drain the excess fat if you wish. 
  3. Now time to add our homemade enchilada sauce. Add the tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Stir well to fully incorporate. Cook until it thickens. 
  4. Add the black beans, corn, cheddar cheese, and cherry tomatoes. Cook for 2 minutes, or until starting to heat through.
  5. Add the spiralized zucchini noodles, cook for 5 minutes, stirring every 2 minutes or so.
  6. Remove from stove, top with sliced avocado and sprinkle with green onions and more cheddar cheese if desired.

Taco Zucchini Noodles

how to make zucchini noodles

Zucchini noodles are long, thin strands of zucchini that resemble pasta noodles. They are a low carb alternative that adds a tasty serving of vegetables to your day. The best way to make zucchini noodles is by using a spiralizer, such as this one. (disclaimer: this is an affiliate link and I will earn a small commission at no cost to you if you buy through my link.) 

To make vegetable noodles with a spiralizer:

  1. Cut the ends off the zucchini.
  2. Make sure the spiralizer is secure on the counter. 
  3. Add the zucchini by skewering one end and the other end to the blades. 
  4. Turn the handle to press the zucchini through the blades. Done!

Taco Zucchini Noodles

how to store

This dish does reheat really well but the zucchini noodles may release some liquid. That is perfectly normal and it will help to create a smoother dish when reheated! The best way to store Taco Zucchini Noodles is in a an airtight container in the fridge for 5 to 7 days. This is a great opportunity to meal prep for future lunches or dinners. Simply divide into individual containers, and voila, your meals are ready for you for the week!

Taco Zucchini Noodles

meal prep tips:

  1. spiralize the zucchini ahead of time, store in the fridge, in a sealed container until ready to prepare.

  2. this dish reheats wonderfully!

  3. if looking to make the meal prep easier, combine the ingredients for the enchilada sauce ahead of time (or use prepared.)

more easy dinner ideas:

  1. Slow Cooker Honey Chipotle Chicken Tacos, 

  2. Chicken Enchilada Cauliflower Rice Stuffed Peppers

  3. Honey Teriyaki Chicken

  4. All Easy Dinner Ideas!

One Pot Cheesy Taco Zucchini Noodle Skillet

One Pot Cheesy Taco Zucchini Noodle Skillet is a healthy spin on Taco Tuesday! Zucchini noodles, enchilada spiced ground turkey, black beans, corn and creamy avocado help makeover this dish!

10 minPrep Time

20 minCook Time

30 minTotal Time

Yields 6

Author:

Megan

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Ingredients

  • 1 pound Jennie-O Lean ground turkey
  • Enchilada Sauce:
  • 1 (14.5 oz) can tomato sauce
  • 2 tablespoon tomato paste
  • 2 tablespoon chili powder
  • 2 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5 ounce can) black beans, drained & rinsed
  • 1 cup fresh corn kernels
  • 1 cup shredded cheddar cheese
  • 1 cup cherry tomatoes, halved
  • 4 small zucchini noodles, spiralized
  • 1 avocado, sliced
  • Green onions or chives, garnish
  • Cheddar Cheese, for garnish if desired

Instructions

  1. Prepare the zucchini noodles: Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
  2. Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add in the ground turkey and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
  3. Add the tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Stir well to fully incorporate.
  4. Cook for 2 to 3 minutes, or until starting to thicken.
  5. Add the black beans, corn, cheddar cheese, and cherry tomatoes. Cook for 2 minutes, or until starting to heat through.
  6. Add the ribboned zucchini noodles, cook for 5 minutes, stirring every 2 minutes or so.
  7. Remove from stove, top with sliced avocado and sprinkle with green onions and more cheddar cheese if desired.
7.8.1.2
355
https://withsaltandwit.com/one-pot-cheesy-taco-zucchini-noodle-skillet/

Click Here for Nutritional Information

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

This post is sponsored by Jennie O. But as always, opinions are my own! Thank you so much for supporting the brands that With Salt and Wit loves!

483

Categories: 30 Minute Recipes Tags: cheese, enchiladas, gluten free, healthy, low carb, Mexican, spiralized, summer, vegetables

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Reader Interactions

Comments

  1. Jenn @ Peas and Crayons says

    May 31, 2016 at 7:28 am

    Oh this is so right up my alley! Delicious!
    Reply
    • Meg says

      May 31, 2016 at 7:40 am

      Thanks so much Jenn!
      Reply
  2. SaraLily says

    May 31, 2016 at 8:20 am

    Mmmm 2 things we love in my house - zucchini noddles and Mexican dishes! Excited to try this!
    Reply
    • Meg says

      May 31, 2016 at 9:16 am

      Oh, I love hearing that! Hope you enjoy it as much as we did! Thanks SaraLily!
      Reply
  3. Erin @ The Speckled Palate says

    May 31, 2016 at 9:46 am

    What a delicious adaptation of a classic skillet! Seriously. This sounds delightful, and I'm with you: I absolutely need a nutrient-dense dish (or entire WEEK of dishes) after what I ate this weekend. ;) Pinning this because I cannot wait to give it a go!
    Reply
    • Meg says

      May 31, 2016 at 1:45 pm

      I am with...definitely a healthy week is needed! I hope you enjoy it! Thanks Erin!
      Reply
  4. Cathy @ Noble Pig says

    May 31, 2016 at 12:14 pm

    This has my mouth watering!
    Reply
    • Meg says

      May 31, 2016 at 1:44 pm

      Why thank you Cathy!
      Reply
  5. Amy Stafford says

    May 31, 2016 at 1:45 pm

    This is such a great recipe, loving all those flavors topped on a zucchini noodles. Healthy and flavorful.
    Reply
    • Meg says

      May 31, 2016 at 1:45 pm

      Thank yu so much Amy!
      Reply
  6. Kacey @ The Cookie Writer says

    May 31, 2016 at 6:03 pm

    Sooooo passing this onto my sister!! Seriously, this looks fantastic and so healthy (I am also going to steal my zucchini noodle tool back, haha!)
    Reply
    • Meg says

      May 31, 2016 at 7:19 pm

      Why thank you! hope she likes it ;) And yes....you need to steal that thing back!!
      Reply
  7. Amanda | The Chunky Chef says

    May 31, 2016 at 8:36 pm

    This is such a great weeknight meal!! My family would love it :)
    Reply
    • Meg says

      June 1, 2016 at 8:42 am

      Weeknight for sure! Thanks Amanda!
      Reply
  8. shah alam says

    June 1, 2016 at 4:32 am

    Its look sooo delicious. Perfect dish! thanks for sharing recipes with us here.
    Reply
    • Meg says

      June 1, 2016 at 8:42 am

      Thanks so mcuh!
      Reply
  9. Renee - Kudos Kitchen says

    June 1, 2016 at 7:45 am

    I love everything about this recipe. The colors, the flavors, the health benefits, and those fun zucchini noodles. Such a tasty way to utilize them in a skillet dish.
    Reply
    • Meg says

      June 1, 2016 at 8:43 am

      Thanks Renee! Colorful and healthy dishes are always winners!
      Reply
  10. Debra @ Bowl Me Over says

    June 9, 2016 at 3:16 pm

    Love this big skillet of yumminess! And your pictures I might add - just gorgeous! I wanted to pop by and do some extra sharing and also let you know I'll be featuring it this week on #FoodieFriDIY - stop by and share again soon!
    Reply
    • Meg says

      June 11, 2016 at 9:06 am

      Why thank you Debra!! I sure will!
      Reply
  11. Kelsey says

    August 15, 2016 at 7:24 am

    Made this last night and we loved it! So flavorful and yummy without any one ingredient taking over. Great recipe!
    Reply
    • Meg says

      August 17, 2016 at 4:53 am

      You just made my day Kelsey! So happy your family loved it. Thanks so much for coming back and letting me know. Have a great week!
      Reply
  12. Allison says

    January 7, 2017 at 6:58 am

    I made this dish and it was so easy, fast, and DELICIOUS!!! Thank you for sharing!
    Reply
    • Meg says

      January 8, 2017 at 9:34 am

      SO happy to hear that! Thanks so much for coming back and letting me know, Allison! Have a wonderful day!
      Reply
  13. Stan Smith says

    June 15, 2017 at 9:45 am

    It looks pretty good! But to make it authentic you would want some lime juice and cilantro. that will definitely kick the spices from the taco seasoning into effect. Plus... Cilantro.
    Reply
    • Hope says

      August 21, 2017 at 6:38 pm

      Oh cilantro would be perfect. Have to remember that for next time.
      Reply
  14. Hope says

    August 21, 2017 at 6:36 pm

    Made this tonight and it was a huge hit. Adding to my favorite recipes to make again.
    Reply
    • Meg says

      September 4, 2017 at 4:32 pm

      So happy to hear that! Thanks Hope!
      Reply
  15. crystal says

    April 23, 2018 at 7:30 pm

    We made this last night (subbed rotisserie chicken for the ground turkey) and loved it! would say 2 things: 1, you can easily use less cheese in the sauce and 2, dish could have used more spice to it. I did add 3 fresh diced Serrano peppers but it still didn't have much of a kick to it (which I tend to be used to for Mexican dishes). This will be a fun and easy recipe to continue to adjust to taste and enjoy again and again, thank you!
    Reply
    • Meg says

      April 26, 2018 at 9:16 pm

      Glad you made such tasty additions and you all enjoyed it! Thanks Crystal!
      Reply
  16. KellyL says

    March 7, 2019 at 4:44 am

    Made this last night for dinner and it was delicious! Thank you for sharing!
    Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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All Images and content are © With Salt and Wit. Please do not republish without prior consent. If you wish to share a recipe, please simply rewrite the directions, in your own words, with your own photos, and link back to the specific post to provide credit. If you have any questions or wish to republish anything, please contact me: megan {at} withsaltandwit {dot} com

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