Taco Noodle Skillet

Craving tacos? Here’s a dinner that will satisfy…

Have you ever said yes to something, only to realize later that you’d failed to grasp the scope of the commitment?

Why did I agree to this? You wonder.

That was my train of thought last month as I plunged into a cold lake alongside dozens of other women. As I dodged flailing arms and attempted to see through the murky water I tried to remember why I had agreed with a group of friends to do a triathlon with only 6 weeks of training.

Hey, Di, a group of us are doing a triathlon next month – you’ll join us, right? Hmm, that could be fun. Yes!

Oh, and since you’ll have to learn how to cycle anyways, want to join us on a 100 mile bike ride around Lake Tahoe this summer? Hmm, that sounds pretty cool. Yes!

Then came the invitation to spend a day in Joshua Tree learning to rock climb with a guide, and a harness, and ropes. Terrifying, heart pounding, breathtaking…Yes!

Then came the plans to spend a weekend paddle boarding and long boarding. Yes! Yes! Yes!

Waking up each day to muscles that are sore in new ways has become my normal. Soon I realized that I’d embarked on my own version of Shonda Rhimes’ Year of Yes.

There hadn’t been a dramatic moment of self-evaluation to spur my reckless yeses, rather it is an exuberant re-entry to life’s adventures following my bout with cancer in 2015. I was running down the bank of life, ready to throw myself back into the water – flailing my arms and yelling at the top of my lungs – I’M STILL HERE!

I’m re-energized to experience life from every angle…even when that angle takes me to murky lake waters, because through the cold splashes were the smiling faces of my friends and the joy of a new adventure boldly had.


This Taco Noodle Skillet is my bold new take on Taco Night. The seasoned beef mixture is dotted with tender peppers, chiles and tomatoes and packs a nice spicy kick. Why a big bowl of zucchini noodles? It’s filled with fiber and is a fun way to dramatically reduce the fattening-factor of Taco Night by eliminating the tortillas and chips.

Serve with a dollop of Coconut Sour Cream on top, and then mix the sour cream in for a really wonderful, creamy texture over the noodles.

Taco Noodle Skillet
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 4

Taco Spice Blend
Taco Skillet
  • 2 teaspoons olive oil
  • 1 yellow onion, chopped (about 1 cup)
  • 2 bell peppers, chopped (I used red and yellow)
  • 1 lb ground beef
  • 1 (14-oz) can fire roasted, chopped tomatoes
  • 1 (4-oz) can mild, diced green chiles
  • 8 zucchini
  • ½ cup Coconut Sour Cream
  • ½ cup fresh tomato, chopped
  • ¼ cup scallions, chopped

  1. Combine all of the spices of the Taco Spice Blend in a small bowl and set aside.
  2. In a large skillet, place the olive oil over medium-high heat. Add the chopped onions and sauté for 5 minutes. Add the bell peppers and continue to sauté until soft.
  3. Add the ground beef to the skillet and sprinkle with all of the Taco Spice Blend. Cook, breaking the beef into small pieces, until all of the pink is gone, about 10 minutes. Add the can of tomatoes and the can of chiles. Mix to combine and reduce the heat to medium. Cook for 12 more minutes, stirring occasionally, until most of the liquid has evaporated. Remove from heat.
  4. Use a veggie peeler to remove the green skin from the zucchini. Run through a spiral slicer to create long, thin noodles.
  5. Serve the ground beef mixture over a pile of noodles and topped with a plop of Coconut Sour Cream and a sprinkle of tomatoes and scallions. Enjoy!

Calories: 285     Fat: 8     Carbohydrates: 18     Sugar: 9     Sodium: 445     Fiber: 8     Protein: 29    
paleo taco noodle skillet recipe

I like to mix the chilled leftovers with fresh arugula for a power lunch!


  • Consuela May 11, 2016 at 11:16 pm

    Are the noodles cooked or raw?

    • Diana May 17, 2016 at 4:04 pm

      The noodles are raw!

  • Natalie May 17, 2016 at 7:43 pm

    I think I would prefer the noodles cooked. How would you recommend cooking the noodles?

    • Diana May 18, 2016 at 4:39 pm

      Hi Natalie,
      Zucchini noodles become soggy quite quickly if you cook them. What I have found is that by serving raw zucchini noodles with warm sauce it soften and warms them just enough without causing them to fall apart or become soggy. However, if you prefer cooked vegetable noodles there are other options. You could bake butternut squash noodles or sweet potato noodles, which have more starch and are strong enough to be cooked and not fall apart. There is also the option of spaghetti squash noodles, which you can roast. Here is a link to a page with different vegetable noodle options: http://realhealthyrecipes.com/2015/05/06/the-new-age-of-pasta/ and here’s one with roasted spaghetti squash: http://realhealthyrecipes.com/2016/05/04/low-carb-ground-beef-chili-over-roasted-spaghetti-squash/

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