Cheesy Zucchini and Ground Beef Taco Casserole

WHY YOU'LL LOVE  THIS RECIPE

Family Friendly

Make Ahead Dish

Great for leftover zucchini!

ground beef taco casserole with zucchini INGREDIENTS

Fresh Zucchini  Salt Eggs Pepper Jack Cheese Cheddar Cheese  Ground Beef  Taco Seasoning  Sour Cream  Salsa

"This will be a new family favorite!"

– Anonymous

– Anonymous

taco casserole  RECIPE:

Drain shredded zucchini in a colander, sprinkle with salt, and let stand for 10 to 15 minutes. Squeeze out excess moisture.

DRAIN ZUCCHINI

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Step 1

In a large bowl, combine zucchini, eggs, half of the cheddar, and pepper jack cheese.

COMBINE INGREDIENTS

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Step 2

Press the mixture into the bottom of a greased casserole dish. Bake for 20 minutes.

BAKE THE CRUST

Step 3

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Brown the beef. Add taco seasoning mix and water. Cook until liquid is absorbed. Stir in sour cream and salsa to the taco beef mixture.

BROWN THE BEEF

Step 4

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Spread the ground beef mixture evenly over the top of the zucchini crust. Top with the remaining half of the cheeses.

CONTINUE TO LAYER

Step 5

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Bake the taco zucchini casserole until the cheese is melted and bubbly, approximately 20 minutes.

BAKE CASSEROLE

Step 5

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FAQ's

You can lower the fat in this recipe by using lower-fat cheeses and by substituting a fat-free sour cream for regular sour cream.

Q: How can I lower the fat in this recipe?

Q: How long will taco casserole keep in the refrigerator?

Mexican taco casserole will keep for 3 to 4 days in the refrigerator after it has been baked. This casserole makes GREAT leftovers!