Mexican Spaghetti

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Ingredients:

6 oz. keto-friendly spaghetti (such as shirataki noodles or zucchini noodles)
1 lb. ground beef (or ground turkey for a leaner option)
1 small onion, chopped
1/2 bell pepper, chopped (use any color that fits your preference)
1 small can of whole kernel corn, drained (or use a low-carb corn alternative)
1 packet of homemade or store-bought keto-friendly taco seasoning
3/4 cup water
1/2 cup salsa (choose a salsa with no added sugar)
1 1/2 cups shredded cheddar or Monterey Jack cheese

Optional Toppings (Keto and Low-Carb):

Sliced avocado
Sour cream (full-fat, unsweetened)
Chopped fresh cilantro
Sliced jalapeños

Instructions:

Cook the keto-friendly spaghetti according to the package instructions. Drain and set aside.

In a large skillet, brown the ground beef (or turkey) over medium heat. Drain any excess grease.

Add chopped onion and bell pepper to the skillet. Cook until the onion becomes tender.

Sprinkle the taco seasoning over the meat and vegetables. Add the water and stir well to combine. Let it simmer for a few minutes until the mixture thickens.

Stir in the salsa and drained whole kernel corn.

Add the drained keto-friendly spaghetti to the skillet, mixing it with the meat and sauce until well combined.

Toss in 3/4 cup of the shredded cheese and stir until it melts and incorporates into the mixture.

Preheat your oven to 350°F (175°C).

Transfer the mixture to a lightly greased baking dish.

Sprinkle the remaining shredded cheese on top of the dish.

Bake for 10-15 minutes or until the cheese is bubbly and slightly golden.

Serve your keto and low-carb Mexican spaghetti with optional toppings like sliced avocado, sour cream, chopped cilantro, and sliced jalapeños for added flavor.

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Nutritional Information (per serving, without optional toppings):

Calories: ~360 kcal
Total Carbohydrates: ~7g
Dietary Fiber: ~2g
Net Carbs: ~5g
Protein: ~25g
Fat: ~26g