Hidden veggies ftw!!!!! Tacos are a very popular meal in my house and therefore, we try to do a taco meal once a week. Baked tacos are extremely delicious and they magically morph into something far more than the sum of the their parts when toasted in the oven with melted cheese on top. My children had no idea they were eating that much zucchini.
Beef And Zucchini Baked Tacos
Servings: 4
Calories: 392kcal
Ingredients
- 8 corn taco shells (soft tortillas work well too)
- 12 ounces 93% lean ground beef
- 1 zucchini or summer squash (chopped)
- 1 garlic clove (minced)
- 1 cup canned tomato sauce (no salt added)
- 4 kalamata olives (minced)
- ¾ teaspoon dried oregano
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ⅛ tsp salt
- 4 ounces reduced fat cheddar cheese
- 1 cup salsa
- 1 cup Greek yogurt
Instructions
- Preheat the oven to 400 °F
- In a covered skillet, cook the chopped zucchini and minced garlic together over medium-high heat until the zucchini is soft and most of the moisture has cooked out. Transfer the zucchini and garlic to a plate.
- Spray some nonstick spray in the same skillet and cook the beef over medium-high heat until no longer pink.
- Add the zucchini, the tomato sauce, the spices, salt and minced olives, bring the mixture to a boil over medium-high heat then turn the heat all the way down to low and let it simmer about 5 minutes until all the liquid has been absorbed.
- Spray a baking dish with nonstick spray and arrange the tacos inside
- Spoon the taco filling into the taco shells
- Grate the cheddar cheese on top of the tacos, making sure each taco gets an equal amount of cheese.
- Put it in the oven for about 15 minutes, until the cheese is melted and the tacos are heated through.
- Everyone gets ¼ cup of Greek yogurt and ¼ cup of salsa with their tacos
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