Mexican Chipotle-Lime Beef Bowl with Poppy Seed Pico

Ingredients

• 1 lb Lean ground beef (90% lean)
• 2 tbsp Chipotle in adobo sauce (minced)
• 2 tbsp Lime juice
• 1 tbsp Olive oil
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 3 cloves Garlic (minced)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 6 medium Zucchini noodles (about 6 medium zucchini)
• 1 cup Cherry tomatoes (diced)
• 0.25 cup Red onion (finely diced)
• 0.25 cup Cilantro (chopped)
• 1 small Jalapeño (finely diced)
• 1.5 tbsp Poppy seeds
• 1 tsp Lime zest
• 1 tbsp Apple cider vinegar

Instructions

1. 1

   Prep the pico de gallo: dice tomatoes, red onion, and jalapeño; chop cilantro. In a bowl, combine tomatoes, onion, jalapeño, cilantro, poppy seeds, lime zest, and apple cider vinegar. Season with a pinch of salt and black pepper. Refrigerate while you cook the beef (about 10 minutes).

2. 2

   Cook the chipotle-lime beef: heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook 30 seconds. Add ground beef, salt, and black pepper; cook until browned and cooked through, 8–10 minutes, breaking it up as it cooks.

3. 3

   Stir in chipotle in adobo sauce, cumin, and smoked paprika. Cook 5 minutes, then stir in lime juice and simmer 2–3 minutes until the sauce is glossy and coats the beef.

4. 4

   Cook zucchini noodles: in a second skillet or the same skillet after removing excess fat, warm a small splash of oil over medium-high heat. Add zucchini noodles and toss 2–3 minutes until just tender but not watery; season lightly with salt and pepper.

5. 5

   Assemble bowls: divide zucchini noodles among 4 bowls, top with chipotle-lime beef, and finish with the poppy seed pico de gallo. Serve immediately.