Zucchini Beef Tacos
Zucchini Beef Tacos
Ingredients
For the Taco Filling
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup zucchini, shredded
- 1/2 cup carrot, shredded
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
For Serving
- 8 corn or flour tortillas
- 2 cups shredded lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/2 cup sour cream, for topping, as needed
- 1/2 cup salsa, for topping, as needed
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 3
Stir in the minced garlic, shredded zucchini, and shredded carrot. Cook for another 3-5 minutes, until the vegetables have softened slightly.
⏱️ 5 min
- 4
Add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the skillet. Stir well to coat the beef and vegetables with the seasonings. Cook for 1 minute, until fragrant.
⏱️ 2 min
- 5
Pour in the beef broth and bring the mixture to a simmer. Reduce heat to medium-low and let it cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
⏱️ 7 min
- 6
While the filling simmers, warm the tortillas according to package directions. This can be done in a microwave, oven, or on a dry skillet.
⏱️ 3 min
- 7
Serve the Zucchini Beef Taco filling in the warm tortillas with your favorite toppings such as shredded lettuce, shredded cheddar cheese, diced tomatoes, sour cream, and salsa.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Zucchini Beef Tacos
Ingredients
For the Taco Filling
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup zucchini, shredded
- 1/2 cup carrot, shredded
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
For Serving
- 8 corn or flour tortillas
- 2 cups shredded lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/2 cup sour cream, for topping, as needed
- 1/2 cup salsa, for topping, as needed
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add the chopped onion to the skillet and cook until softened, about 3-4 minutes.
⏱️ 4 min - 3
Stir in the minced garlic, shredded zucchini, and shredded carrot. Cook for another 3-5 minutes, until the vegetables have softened slightly.
⏱️ 5 min - 4
Add the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the skillet. Stir well to coat the beef and vegetables with the seasonings. Cook for 1 minute, until fragrant.
⏱️ 2 min - 5
Pour in the beef broth and bring the mixture to a simmer. Reduce heat to medium-low and let it cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
⏱️ 7 min - 6
While the filling simmers, warm the tortillas according to package directions. This can be done in a microwave, oven, or on a dry skillet.
⏱️ 3 min - 7
Serve the Zucchini Beef Taco filling in the warm tortillas with your favorite toppings such as shredded lettuce, shredded cheddar cheese, diced tomatoes, sour cream, and salsa.
⏱️ 2 min