My dad always jokes about how i try to sneak “green stuff” into everything i cook. I have to admit that I feel less guilty eating these oven-baked taquitos when they have zucchini hiding inside of them 😉 This is a quick and easy dinner that is a definite crowd pleaser in our family.
Ingredients
– 1 lb of lean ground beef
– 1 medium zucchini
– 1 Tbsp taco seasoning (we love the Trader Joes packets)
– 8oz (one small block) freshly shredded Colby Jack Cheese
– 1 package of Small flour taco shells
– Cooking Spray – we use olive oil
Preheat oven to 425°F.
Lightly spray a baking sheet with cooking spray
Shred the entire block of colby jack cheese and set aside. You will have lots of small hands trying to take this cheese. You have been warned 😉
Use a cheese grater to shred the zucchini
Place the grated zucchini in a piece of cheesecloth or a clean kitchen towel and squeeze out the excess water from the zucchini.
Heat 2 Tbsp of oil in a large cast iron or nonstick skillet over medium to medium-high heat.
Add the zucchini, beef, and 1 Tbsp of the taco seasoning.
Cook, continuously stirring for approximately five minutes or until the beef is cooked through. Remove from heat.
Place the tortillas on a plate and cover them with a damp paper towel. We placecd one damp paper towel in between each tortilla, but one on top and one on bottom will work just fine 🙂 Microwave them until warm, about 20 seconds.
Place tortilla down on a large flat plate or a clean, dry cutting board. Spread a little less than ¼ cup of the beef and zucchini mixture onto the bottom third of the tortilla, sprinkle with cheese and tightly roll it up.
Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas until you have run out of your mixins 🙂
Spray tops and sides of the taquitos lightly with cooking spray
Place in oven and bake until the tops are browned and crispy, approximately 12-15 minutes. Keep an eye on them though, everyone’s oven is different and they probably aren’t as good if they are too charred 😉
Ingredients
– 1 lb of lean ground beef
– 1 medium zucchini
– 1 Tbsp taco seasoning (we love the Trader Joes packets)
– 8oz (one small block) freshly shredded Colby Jack Cheese
– 1 package of Small flour taco shells
– Cooking Spray – we use olive oil
Preheat oven to 425°F.
Lightly spray a baking sheet with cooking spray. Shred the entire block of colby jack cheese and set aside.
Use a cheese grater to shred the zucchini. Place the grated zucchini in a piece of cheesecloth or a clean kitchen towel and squeeze out the excess water from the zucchini.
Heat 2 Tbsp of oil in a large cast iron or nonstick skillet over medium to medium-high heat. Add the zucchini, beef, and 1 Tbsp of the taco seasoning. Cook, continuously stirring for approximately five minutes or until the beef is cooked through. Remove from heat.
Place the tortillas on a plate and cover them with a damp paper towel. Microwave them until warm, about 20 seconds. Place tortilla down on a large flat plate or a clean, dry cutting board. Spread a little less than ¼ cup of the beef and zucchini mixture onto the bottom third of the tortilla, sprinkle with cheese and tightly roll it up.
Place the taquito seam-side down on the baking sheet. Spray tops and sides of the taquitos lightly with cooking spray. Place in oven and bake until the tops are browned and crispy, approximately 12-15 minutes.
Enjoy!!