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Beef and Zucchini Tacos

Your basic taco…with a little added green!  Simply throw in some diced zucchini with the beef and you’ve got Beef and Zucchini Tacos!  We had LOTS of ground beef mixture leftover, so I’ll plan to use it on Friday night…I recently came across a VERY INTERESTING vegetable that I’d never heard of before.  And I can’t wait to share this concoction with you on Friday! {I know…this suspense…It must be killing you!}

Beef and Zucchini Tacos

Yield – 4-6 servings

Preparation Time – 10 minutes

Cooking Time – 15 minutes


  • 1.5 lb ground beef, browned and drained ($1.95/2=$.98!!!)
  • 2 cups zucchini, diced ($.25) From my ginormous zucchini [3]
  • 4 1/2 tsp Homemade Taco Seasoning [4] ($0.20)
  • Salt/Pepper, to taste
  • Old El Paso – 6 hard shells, 6 soft shells pack ($1.49)
  • 1 large tomato, diced (from the garden)
  • About 1 cup chopped iceberg lettuce ($.20)
  • About 1 cup shredded cheddar cheese ($.30)
  • 4 corn cobs ($.68)


  • Brown ground beef with diced zucchini and chopped onion. Drain and return to pan. Add spices and let saute for 3-4 minutes to let the flavors infuse.
  • Prepare taco fixins…chop lettuce, dice tomato and set out shredded cheese.
  • Cook corn cobs in boiling water for 4-5 minutes, or in a microwavable dish covered with plastic wrap for 2-2.5 minutes per ear.
  • Assemble tacos.
  • Serve Beef and Zucchini Tacos with Corn on the Cob.

Cost $4.25