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