This is a print preview of "Budget Tacos" recipe.

Budget Tacos Recipe
by Gretchen Wasniewski

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!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Mexico Mexican
Cook time: Servings: 4

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.