Beef Taco Zucchini Boats

If you want a lower calorie lower carb meal with a lot of flavor this is the way to go!

First ground 1 lb of lean beef or turkey if you choose. Drain the meat to get rid of any excess grease and fat. Then add back to the pan and add 1 can of rotel (drained), 1 can of corn (drained), 1/2 chopped onion, 1/2 chopped bell pepper and I added 3 diced sweet peppers, but that is definitely optional.
 

Cook all of that together until the veggies are soft. Then add 1 can of low sodium cheddar cheese. This will help hold your mixture together a bit better and 3/4 can of the red enchilada sauce as well as taco seasoning. Use the other 1/4 of the can to grease the bottom of your 9 x 13 dish.

 Next, cut your zucchini in half and scoop out the insides. The zucchini at the store this week were pretty small so my boats ended up more like a casserole after I poured the mixture on top, but its still going to taste fabulously.

Last, get your mixture and pour into boats. I added 1/4 cup of low fat cheese and a handful of cilantro to top it off (optional). Bake for 375 for about 15-20 minutes.

Ingredients:
6 zucchini
1 lb of beef
1 can of corn
1 can of rotel
1/2 white onion
1/2 bell pepper
3 sweet peppers (small and optional)
1 package of taco seasoning
1 can of low sodium cheddar cheese
1 can of red enchilada sauce
1/4 cup skim cheese
handful cilantro (optional)