Place a well seasoned cast iron skillet over medium-high heat and add the ground beef, salt and pepper to it. Break the meat up with a wooden spoon and cook it, stirring from time to time, until it becomes brown and crispy, about 8 minutes.
Add the chopped onion, garlic and jalapeno pepper and continue cooking until the veggies are slightly softened, about 1 minute.
Add water and spices and continue cooking until all the water is evaporated, about 1 minute; stir in the tomato and remove to a plate.
Return the skillet to the heat source and add the spiralized zucchini to the pan. Sprinkle with salt, pepper and garlic powder and stir delicately to distribute the seasoning; cook for about 30 seconds, until the zoodles are barely just softened.
Top with the reserved meat, sprinkle with reserved tomatoes and jalapeno peppers and serve.