I’ve been craving spicy food for the past few weeks like a pregnant woman needs her ice cream and pickles. Sadly enough, my terrible acid reflux has been preventing me from eating the heat that I love most. I’ve been wanting to make Taco Bowls again for a while, but due to my tummy, I’ve had to put it off. Therefore, I will share this recipe with you all and hopefully you will enjoy it for me!
I created taco bowls with a friend of mine from high school before she turned vegetarian and made me wear the above orange jumpsuit in a dance performance number. Needless to say, we are no longer friends.
Ingredients:
- 1 pound ground turkey
- 1 packet of taco seasoning
- 2/3 cup water
- 2 large zucchinis
- Olive oil or regular Pam
- Pinch of salt
- Salsa of choice
- 8 to 16 tablespoons of sour cream
- 2 cups shredded lettuce
- 1 cup fat free shredded cheddar cheese
Preheat oven to 400 degrees. Prepare meat as described on package using taco seasoning and water. While meat is cooking, thinly slice zucchinis and place on pan greased with olive oil or regular Pam. Season lightly with salt and roast in hot over for 15 minutes. When cooked, line 4 deep, but not too large–I use small, deep cereal bowls–with the zucchini. Fill each bowl with a quarter of the turkey mixture. Cover with a layer of salsa, then 2 to 4 tablespoons of sour cream, a layer of the lettuce, then a 1/4 cup of shredded cheddar. Enjoy!! Feel free to microwave each bowl for 20 seconds to melt the cheese, or eat as is.
This recipe makes 4 servings at about 270-300 calories each.
