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What To Eat Wednesday: Taquitos

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Today is one of those days where I need an easy, fast meal. Between work, homework help, doctor’s appointments, haircuts for kids, and a conference call, a complicated dinner is not in the cards! This is a recipe that I love, because it’s pretty easy to pull together, my family loves it, and most importantly it freezes well, which is awesome for a day like today when I really don’t want to cook! It also utilizes our Tuesday Tip from yesterday and sneaks some extra veggies into the recipe, so I can feel good about giving my kids a healthy meal! Hope you enjoy! And feel free to share other sneaky ways that you get veggies and healthy foods into your kiddos!

Oven Baked Taquitos

1 medium yellow zucchini

2 tsp canola oil

1 lb lean ground beef or ground turkey

3 tbsp chili powder

2 tbsp finely minced onion

1 tsp ground cumin

1/2 tsp salt

12 6-inch corn tortillas

Canola oil cooking spray

3/4 cup shredded Cheddar cheese

  1. Preheat oven to 425 degrees
  2. Shred zucchini using a box grater, and squeeze dry in paper towels
  3. Heat canola oil in a large non-stick skillet.
  4. Add the zucchini, ground meat, and seasonings
  5. Cook, stirring, until the meat is cooked through
  6. Spread tortillas out on a baking sheet in overlapping rows
  7. Bake about two minutes until hot, transfer to a plate and cover with a towel to keep warm. (important so that the corn tortillas can be rolled)
  8. Coat the baking sheet with cooking spray
  9. Working quickly, spread about 1/4 cup meat mixture and 1 tbsp cheese into a tortilla and tightly roll into a cigar shape
  10. Place seam side down on baking sheet.
  11. Repeat with the remaining tortillas.
  12. Coat the top and sides of the taquitos with cooking spray
  13. Bake until browned and crispy, about 15 minutes.
  14. Serve with salsa, guacamole, or another favorite dipping sauce
  15. Enjoy!



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