Mixing up your Taco Tuesdays!
About the Recipe
Along with the Mango Margaritas, we had these zucchini boats for Cinco de Mayo this year, and they were a hit! Even the men in our group enjoyed them. For the kids, I made mini beef quesadillas, and we all shared the excess ground beef on either nachos or tacos. I highly recommend mixing up your next taco night with a group by creating a spread like this!
Ingredients
4 zucchini (halved, inside scooped out)
1 cup fresh spinach (hand torn)
1/2 cup water
1 15oz can of black beans (rinsed & drained)
1 lb ground sirloin
Tajin, salt & pepper to taste
1/2 cup shredded Mexican blend cheese
Preparation
Step 1
Place the insides of the zucchini, spinach and water in a skillet over medium heat. Cook until the spinach is completely wilted. Drain the excess water and place a bowl with the black beans.
Step 2
In the skillet, brown the beef. Drain the excess fat. Mix the beef with the beans, spinach and zucchini.
Step 3
Spoon the beef mixture into the zucchini boats and top with the shredded cheese. Bake at 350 degrees for about 30 minutes (until the zucchini are cooked through and the cheese begins to brown). Suggested toppings (not included in nutrition facts): sour cream, tomatoes and cilantro!
Serves 4
Nutrition Facts
Calories: 433 Carbs: 33g (Net Carbs: 20g) Fat: 16g Protein: 37g
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