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In recent years, zoodles—spiralized zucchini that serves as a substitute for traditional pasta—have surged in popularity among health-conscious eaters. This trend reflects a broader movement towards lighter, vegetable-based meals that don’t sacrifice flavor or satisfaction. The Cheesy Taco Zoodle Casserole is a prime example of this culinary evolution. It combines the comforting essence of classic taco flavors with the fresh, nutritious goodness of zucchini, making it an excellent choice for families looking to enjoy a hearty meal without the guilt that often accompanies pasta dishes.

Cheesy Taco Zoodle Casserole

Discover a delicious twist on classic taco flavors with this Cheesy Taco Zoodle Casserole recipe. Using spiralized zucchini as a healthy pasta alternative, this casserole is packed with savory ground beef or turkey, black beans, corn, and a blend of spices. With minimal prep time and maximum flavor, it’s a family-friendly dish that’s both satisfying and nutritious. Perfect for busy weeknights, this recipe makes healthy eating enjoyable for everyone!
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Ingredients
  

4 medium zucchinis, spiralized into zoodles

1 lb ground beef or turkey

1 medium onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (frozen or canned)

1 packet taco seasoning (about 2 tbsp)

1 can (10 oz) diced tomatoes with green chilies

2 cups shredded cheddar cheese (or Mexican blend)

1/2 cup sour cream

1/4 cup fresh cilantro, chopped (optional, for garnish)

Salt and pepper to taste

Olive oil for cooking

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Meat: In a large skillet, heat a drizzle of olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.

      Add Ground Meat: Add the ground beef (or turkey) to the skillet, seasoning it with salt, pepper, and taco seasoning. Cook until browned, breaking it apart with a spatula—about 5-7 minutes. Drain any excess fat if necessary.

        Mix in Veggies: Stir in black beans, corn, and the can of diced tomatoes with green chilies. Simmer for 3-4 minutes, allowing the flavors to meld.

          Prepare the Zoodles: In a separate bowl, toss the spiralized zucchinis lightly with salt and let them sit for about 5 minutes. This will help draw out excess moisture. After that, pat them dry with a paper towel.

            Combine Ingredients: In a large mixing bowl, combine the cooked meat mixture, zoodles, and sour cream. Mix well until all ingredients are evenly distributed.

              Layer in Casserole Dish: Spread half of the zoodle mixture in a greased 9x13 inch casserole dish. Sprinkle 1 cup of shredded cheese on top. Layer the remaining zoodle mixture over the cheese, and finish with the rest of the cheese on top.

                Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                  Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro if desired before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Serves 6