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  • Budget Tacos

    1 vote
    Prep time:
    Cook time:
    Servings: 4
    by Gretchen Wasniewski
    59 recipes
    >
    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

    1. Brown ground beef in a large skillet, breaking up large pieces.
    2. 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.
    3. 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.
    4. Assemble tacos and serve immediately.

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