Mexican PieOctober 23, 2020
The bookmarklet I use to grab recipes with for some reason did not record the URL for this recipe, and sadly I have no idea where I found it.
Be sure not to use packaged taco seasoning for this, as those tend to have 5 or so unnecessary carbs. The recipe I use for taco seasoning is linked below, but you can also add cumin, chili powder, etc to taste, or throw in some salsa (watch the carbs if you do that).
I may experiment with spicing this up a bit more, but it was really good as is. Not sure if it shows up in the picture, but I diced some avocado and mixed it with the tomato and onion layer. I did not include that in the recipe as it just didn’t quite fit and I won’t add it next time.
Most of my recipes are for 2 people. This one is so rich and filling that we decided it really serves 4. The other half refrigerated and reheated really well.
- 3 zucchini
- 1 pound ground beef
- 1 tomato diced
- 5 tablespoons taco seasoning or to taste
- 1 onion diced
- 3 jalapenos seeded and chopped fine
- 7 eggs
- ½ cup heavy cream
- ½ bunch cilantro
- 4 ounces colby cheese shredded
- 4 ounces jack or sharp cheddar cheese shredded
- Shred zucchini in food processor. Cook in pan just long enough to cook out water. Remove from pan and pat with paper towel to remove any excess water.
- Put the ground beef in the same pan, add taco seasoning, half the diced onion, half the diced tomato and jalapeno. Cook on medium high until browned well. Do not drain. Stir in zucchini.
- In a food processor or blender, whip together the eggs, heavy cream, garlic salt, pepper, dash of taco seasoning and cilantro until smooth and slightly foamy. Pour over the meat, leaving heat on medium high.
- Add remaining tomato and onion and lay the cheese evenly on top of it all. Cover. Leave heat on for 3 minutes then turn it off. Walk away for 10-15 minutes.
- Cut into slices and serve.