Taco Zucchini - Kraft Recipes Top
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Taco Zucchini

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  • Using large skillet (I use my large electric skillet), brown ground beef, drain, and put aside.
  • Saute bell pepper and onion in butter. Add stewed tomatoes, tomato sauce, rice, taco seasoning; Add the one to two cups water now...depending on the consistency you want. The rice will absorb the liquid pretty fast. You may need to add more water, as desired. Stir and cover. Cook on medium (300°F) heat for 7 1/2 minutes.
  • Add ground beef and zucchini and cook for 8 minutes more or until zucchini is the way you want it. (You may need to add a little water if it's too dry--it will cook down). When done, reduce heat and add cheese topping. Cover until cheese is melted.

Special Equipment Needed


If you like tacos, you'll love this. If you think you don't like zucchini squash, you'll be amazed with this recipe. My brother actually created the recipe. I was a skeptic, because I didn't think I'd like zucchini squash....I was really wrong! Now even my grandkids love to eat this main dish. Add a salad, something to drink and you've got the easiest of meals. It's easy to double the recipe, too, for a big crowd. We eat if often after those squash come into the garden and into the fall as long as the zucchini squash are coming!!

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