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Lately I have been on a crazy taco craving kick. I literally want crunchy tacos every single day. I don’t now if this happened because my son was gifted the new Dragons Love Tacos 2 book for his birthday, but I am literally making crunchy tacos every week. There are two things that I am always buying on my shopping trips to Whole Foods as well, and that’s Siete Foods grain free taco shells and their brand new taco seasoning. I live for it, no joke. For a while, my local Whole Foods was sold out of the taco seasoning for WEEKS, so once it came back I make sure to buy at least three packets… you know, just in case.
Well, this past week I was in the mood to switch things up a bit and decided to keep the brand new box of grain free taco shells unopened in my cabinet for a little bit longer. My parents gave me a big ol’ zucchini from the garden recently and it was the perfect size for a delicious stuffed zucchini meal! And because I am always craving tacos, I figured taco stuffed zucchini would be the most appropriate thing for me to make.
Taco Stuffed ZucchiniCourse: recipes
1 pound organic grass fed ground beef
1 medium size white onion, chopped
1 15.5oz can black eyed peas (or any bean of choice)
1 14.5 can diced fire roasted tomatoes
1 packet of mild (or spicy) Siete Foods taco seasoning
1 very large zucchini (or opt for 2-3 or the largest size you can find)
1/2 cup chopped cilantro
1 tbsp avocado oil
- Slice zucchini in half long ways and with a spoon scoop out the zucchini meat leaving a hollow cavity. (do not throw away the zucchini meat!)
- In a large cast iron skillet heat up avocado oil
- Add in onion and ground beef and cook for about 5 minutes
- Add in zucchini meat and cook everything together for another 5-8 minutes
- Open and drain canned fire roasted tomatoes
- Add tomato into skillet
- Add Siete Food taco seasoning (but do not add water like instructions say)
- Open and drain canned beans then add to skillet
- Mix everything together until all ingredients are well coated with the seasoning
- Finally, add in chopped cilantro
- Once your mix is done set aside and let is cool slightly
- Preheat oven at 375
- Once oven is preheated, line a pyrex with parchment paper and place zucchini inside. Stuff your zucchini then cover them with another sheet of parchment paper and bake for 50-60 minutes.
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