Recipe Background
It's time to cha-cha right into the kitchen! Healthy Taco Tuesday Bake brings the fiesta and gives you the nourishing energy to dance the night away! Flavorful, bendy zucchini slices take the place of tortillas in this dish to keep things very low-carb. Don't you worry, though, because once you taste it mixed in with the juicy ground beef, tender veggies, and creamy, Tex-Mex tastes, you'll forget there even is another option! Talk about a party! Who knew you can have fun while still eating yummy food?! Healthy Taco Tuesday Bake knows that and it's here to prove it.
It's time to cha-cha right into the kitchen! Healthy Taco Tuesday Bake brings the fiesta and gives you the nourishing energy to dance the night away! Flavorful, bendy zucchini slices take the place of tortillas in this dish to keep things very low-carb. Don't you worry, though, because once you taste it mixed in with the juicy ground beef, tender veggies, and creamy, Tex-Mex tastes, you'll forget there even is another option! Talk about a party! Who knew you can have fun while still eating yummy food?! Healthy Taco Tuesday Bake knows that and it's here to prove it.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- kosher salt to taste
- ground black pepper to taste
- 1 pound ground beef
- 3/4 cup ricotta
- 1/2 cup sour cream plus more for drizzling
- 1 large egg
- 1/3 cup salsa
- 3 large zucchinis thinly sliced lengthwise
- 2 cups cheddar shredded
- 2 cups Monterey Jack shredded
- fresh cilantro to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, heat the oil.
- Add the onion to the oil and cook until tender, about 5 minutes.
- Season the onion with the cumin, the chili powder, the salt, and the pepper.
- Add the ground beef to the onion mixture and cook until it is no longer pink, about 8 minutes. Drain the fat.
- In a small bowl, stir the ricotta, the sour cream, and the egg together. Season with the salt and the pepper.
- In a large baking dish, spread a thin layer of the salsa.
- Top the salsa with a layer of the zucchini slices, the sour cream mixture, the ground beef, the cheddar, and the Monterey Jack.
- Repeat the layers until all the ingredients are used up, ending with the zucchini.
- Bake the casserole until the zucchini is tender and the cheese is bubbly, about 25 minutes.
- Garnish with the cilantro and serve.
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