Kecia’s Taco Bake

Posted February 13, 2012 By Janice Taco Bake

Kecia shared this in the forum the other day and it sounded so delicious I thought I’d bake it and share it with everyone!  It was as tasty as it sounded!  Thanks for sharing Kecia!  And I LOVE my new spiralizer!!  This Iceberg/Cherry Tomato Slaw would go great with this dish!!

Taco Bake

TACO BAKE

1lb of lean ground beef
1 small onion, chopped
1 small jalapeno, chopped
1 can of green chilis
1 t garlic powder
1 t onion powder
1 t sea salt
1 t cumin
1 t paprika
1 t chili powder
2 T fat free sour cream
2 cups fat free shredded cheese
1 large zucchini, sliced using a spiral slicer

Preheat oven to 350
Lightly spray shallow baking dish, I used a pie pan

Taco Bake

Brown ground beef in a skillet with onion and jalapeno.  Add all the seasoning to beef.  When meat is fully cooked, drain well and add sour cream.  Take sliced zucchini and cover the bottom of the dish, then add a layer of meat mixture covering the zucchini.  Add a layer of cheese covering the meat.  Repeat process to the top of the dish covering the last layer with cheese.  Bake in oven until cheese is melted and cassoerole is bubbly, about 20 minutes.  The zucchini will still have a small crunch.  Does great for texture.  Serve warm and top with shredded lettuce, tomato and/or sour cream. YUM

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