- 2 cans diced tomatoes and green chiles
- 3 medium zucchinis, cut in half lengthwise [1]
- 1 lb ground beef
- ⅓ cup diced onion
- 1 clove garlic, grated (or a few spoonfuls of minced)
- 2 tsp chili powder
- 2 tsp ground cumin
- ½ teaspoon oregano, rubbed between the palms of your hands [2]
- 1½ cups cauliflower rice (frozen is a great time-saver)
- ½ cup shredded cheese, orange variety, dealer's choice
- Cilantro for garnish
Instructions
- Preheat oven to 400°F.
- Drain the juice from one can of the tomatoes/chilies into a large baking dish. Set aside. Add the entire contents of the other can and spread evenly.
- Use a small spoon to hollow out the center of the zucchini halves, leaving about ¼ an inch on either side. [3] Place them (cut side up) in the baking dish.
- Saute the onion over medium-high heat. Add the ground beef and cook until brown. Then add in the garlic, spices, cauliflower rice, and remaining tomatoes and green chiles.
- Mix everything together until combined and cook until heated through, about 3-5 minutes.
- Divide the taco filling equally into the hollowed zucchini boats. Top with shredded cheese.
- Cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.
Note: you can forgo the zucchini altogether and spread the taco mixture over tortilla chips, top with cheese, and have a huge, amazing pan of nachos.
Original recipe: Recipe Runner
Posted by Piera
[1] So I can only fit 3 zucchinos (ha. leaving that) in my 9x13" Pyrex but I also doubled this recipe to not use only half a pound of ground beef (because why) - so the moral of the story is that you will have more taco filling than will fit in the zucchinos. Which is actually quite useful if you have a husband who *does not like* zucchini. or zucchino.
[2] oh, la, fresh-rubbed oregano *eye roll*
[3] no lie, this is actually a lot easier than it seems.