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Budget Tacos
This is a great way to stretch your taco meat and it's healthy too! Who knew you could hide so many vegetables in a taco! Ingredients
- 1/2 lb. lean ground beef
- 1/2 pound zucchini, washed but not peeled
- 1 15.5 oz can pinto beans
- 1 package low sodium taco seasoning
- 1 package corn tortillas
- 3 cups shredded co-jack cheese
- 1/2 head lettuce shredded
- Optional toppings
- Greek yogurt, taco sauce, chopped tomato, chopped green onion or avocado
Directions
- Brown ground beef in a large skillet, breaking up large pieces.
- While beef is browning, shred zucchini on the large holes of a box grater. Drain beef. Drain and rinse beans. Add zucchini, taco seasoning, and beans to beef and stir until zucchini is well cooked.
- I like to smash the beans with the back of a large spoon and add 1/4 cup of water until the mixture begins to come together. Chop lettuce and grate cheese. Arrange the other optional ingredients. Heat tortillas in a clean, dry frying pan until soft and warm.
- Assemble tacos and serve immediately.
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