Zucchini Cilantro Taco bake

Zucchini Cilantro Taco bake

Words you generally don’t hear:  This was SO much better than just tacos.  Yes.  I said it.
I don’t usually come up with a knock out combination on my first try, but apparently I’m getting better.  Cilantro, fresh veggies and beef combine in this low carb delight of a casserole!


2 zucchini, shredded
1/2 c red onion diced (I’m sure any onion would be fine here)
1 bell pepper diced (I used red, again any color would be fine I’m sure)
1 can black beans, drained and rinsed
1 cup salsa
fresh cilantro, roughly chopped (this is a must. Dried cilantro just doesn’t do anything)
taco seasoning (I used fixate taco seasoning, here’s that recipe)
1 lb lean ground beef (96% preferably, or ground turkey/chicken would be fine too)
8 oz shredded cheddar or taco cheese

Optional topping
1 avocado, chopped
1 tomato, chopped
2 slices red onion, diced
fresh cilantro

1) Preheat oven 350.
2) Combine drained beans & salsa and heat up in saucepan over low heat, set aside.
3) While the beans are heating; cook beef, onions and taco seasoning together in skillet over medium-high heat until fully cooked; add in pepper at the end and cook another few minutes until soft.
4) In rectangular casserole dish, place shredded zucchini on bottom.  Top with bean mixture, a handful of fresh cilantro, then meat mixture. Top with cheese.
5) Bake 30 minutes at 350.
6) While baking, combine optional ingredients in dish.

Makes approximately 4 servings

21 day fix: 1 red, 1 green, 1 blue, 1/2 yellow


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