I’m a fan of American ground beef tacos, mainly because of the flavor of the meat. I wanted to try a lower fat option to tacos full of cheese and sour cream.
Make the spice blend while you are browning the beef. Drain fat (if it’s not much–you can just put a paper towel in there to soak it up) then return to the pan.
Add spice blend and 1/3 cup water and bring to a boil then simmer.
This is an acorn squash. I’ve washed it and cut the ends off so it will sit more flat.
Remove the seeds and rub with some EVOO.
Bake at 350 for 30 minutes. Or microwave if you want to do this faster.
Then pack it with the meat.
Top with green onions and some cheese.
Back into the oven to melt.
Serve with some fresh cilantro on top!
Give it a try!
Here I used:
1 acorn squash (use two for two regular not dieting servings)
1 pound ground beef
1 tsp fresh cilantro
1 tsp fresh green onions
For spice blend:
1 tbsp ancho chili powder
1.5 tsp smoked paprika
1 tsp black pepper
1/2 tsp ground hot chili pepper
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp roasted ground cumin
1/2 tsp salt (may need more to taste)