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Taco Zucchini

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 lb ground beef
1 large bell pepper, cut into 1/2" squares
1 large onion, diced into 1/2" squares
1 Tbsp margarine
1 can (16 oz.) stewed tomatoes
1 can (8 oz.) tomato sauce
1 cup instant rice
1 package taco seasoning
4 (6") zucchini squash, cut in 1/4" slices —about 4 cups
1 package Kraft Cheddar Grated Cheese (I use the Taco Blend Kraft Shredded Cheese)
cups 1 to 2 water
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Let's Make It
1
Using large skillet (I use my large electric skillet), brown ground beef, drain, and put aside.
2
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.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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