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Hi! My name is Marianne, and I am a taco addict. It’s not pretty, y’all. I like fancy tacos, Taco Bell tacos ( yeah, that’s right, I said it!), street tacos, crummy tex-mex slop restaurant tacos. ALL TACOS. So I did what any taco-obsessed lady would do: I figured out how to make them healthy enough so that I don’t feel quite so bad stuffing my face with tacos all the time – with a healthy taco meat recipe.
If you look reallllly closely at the above photo you can see what my secret ingredients are.
Or, you can cheat and look below.
That’s right: Mushrooms and Zucchini! Finely dice them up and add them to ground beef, or any other ground meat, to make the most amazingly delicious tacos that are packed with low calorie veggies and uh, fungus. But in that good way!
You could even make faux taco meat by ONLY using diced zucchini and mushrooms, and I’ve done it before, but I do love the texture the meat gives.
Seriously though, you will be so shocked by how absolutely delicious this healthy taco meat is! Even picky eaters will love it. They won’t even notice the zucchini and mushrooms once it’s in a taco, hidden under all kinds of delicious taco accoutrements.
Bonus, you can make these with my super easy, super inexpensive homemade taco seasoning and have full control over the sodium and heat.
The future is NOW, y’all. I’m completely convinced this is why the internet was made: access to easier, better tacos for all.
Other Mexican-inspired recipes you might love:
Healthy Taco Meat
- 1 lb ground beef
- 3 Tablespoons taco seasoning
- 1 cup minced zucchini
- 1 cup minced mushrooms
- 1 cup water
- In a large pan, cook the ground beef over medium high heat for about 3 minutes, or until it starts to brown. Add the zucchini and mushrooms and cook for another 5 - 8 minutes, or until they soften.
- Pour in 1 cup of water and stir in 3 Tablespoons of taco seasoning. Cook for another 2 minutes until the water reduces.
- Serve in crunchy or soft shells, or lettuce cups.