We’re always looking for ways to enjoy our favorite meals without the extra side of guilt and without destroying our budget, so this recipe from $5 Dinners is everything we could ever want. This paleo-friendly twist substitutes zucchinis for taco shells and fills them with meaty goodness for a nutritious, satisfying meal that won’t break the bank.

You’ll Need:

– 4 large zucchinis
– 1/2 cup salsa
– 3/4 pound ground beef, browned
– 1 tablespoon minced onion
– 1 teaspoon garlic powder
– 4 ounces tomato sauce
– 1 small red bell pepper, seeded and diced
– 1/2 tablespoon chili powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper
– Sliced green onion, to garnish (optional)
– Chopped cilantro, to garnish (optional)

How To:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Bring a pot of water to a boil.
3. Slice the zucchini lengthwise and drop into the boiling water for 2 minutes.
4. Remove the zucchinis carefully with tongs and place on a towel to dry and cool.
5. Add the salsa to the bottom of a 9-by-13-inch glass baking dish and nestle the zucchini into the dish.
6. Brown the ground beef with the minced onion and garlic powder. Drain and return to the pan.
7. Stir in the tomato sauce, diced bell pepper, chili powder, ground cumin, garlic powder, onion powder and some salt and pepper.
8. Bring the mixture to a simmer, then remove from the heat.
9. Once the zucchini has cooled, use a spoon or melon baller to remove the insides of the zucchini, and return to their nestled spot in the baking dish.
10. Spoon the taco meat into the scooped-out zucchinis.
11. Bake for 10 to 15 minutes.

Garnish with the green onion and cilantro, and serve! You can also get extra mileage from this recipe by saving the scooped out zucchini, shredding it with a knife, and freezing it to use in zucchini bread or muffins. It doesn’t get much more cost-effective than that! Will you give this one a try? What are you favorite twists on tacos?