Ingredients
Scale
- 1 lb lean ground beef
- ½ yellow onion, diced
- 2 clove garlic, peeled and minced
- 2 cup enchilada sauce, (see post for link to recipe)
- 2 tbsp chili powder
- dash tabasco sauce
- 3 zucchinis
- 2 cup shredded Monterrey and cheddar cheese
- 2 tomatoes, diced
- 2 avacados, diced
- cilantro, fresh
Instructions
- In two tablespoons of cooking oil, sauté the ground beef with the garlic and onions until the meat is thoroughly cooked. Drain fat.
- Add the enchilada sauce, chili powder and salt (if needed). Cook for about 5 minutes.
- Add Tabasco sauce to taste. Remove meat mixture form heat and set aside.
- Cut Zucchinis in half and scoop out all the insides.
- Brush each one with olive oil, place in a oven proof dish and cover with foil. Bake for about 20 minutes at 400°F.
- Remove baked zucchinis from oven and fill with meat mixture.
- Top with shredded cheese and return to oven. Bake until cheese is melted.
- Remove from oven and top with fresh tomatoes, avocado and cilantro.
Nutrition
- Serving Size: 1 grams
- Calories: 514
- Sugar: 10
- Sodium: 1116
- Fat: 33
- Saturated Fat: 13
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 21
- Fiber: 9
- Protein: 36
- Cholesterol: 108