Shredded Taco Bake

Full of veggies and tons of flavor

This Taco Bake is an oldie from the blog. But I remembered it and thought my kids would love it and it is full of veggies. They are in small enough pieces where the flavors all blend so well. This is a great way to get your fill of vegetables!

Ingredients

2 teaspoons coconut oil

1 pound grass-fed ground beef

1 medium onion, diced

4 medium carrots, grated

3 small zucchini, grated

1 cup cauliflower, grated

5 cloves garlic, finely chopped

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon cumin

1 cup cherry tomatoes, diced

2 cups raw cheddar cheese

Hot sauce, to top

Directions

• Preheat the oven to 350 degrees

• In a large skillet turn the heat to medium-high and add the coconut oil. Add the beef and start to brown the beef by breaking it apart with a wooden spoon. Once it is broken up, add the onions and continue to cook the beef and onions together

• Once the beef is almost cooked, turn the heat down to medium and add the carrots, zucchini, cauliflower, and garlic. Cook together for 3 minutes, stirring occasionally, until the vegetables start to cook together. Add in the spices: salt, pepper and cumin

• Transfer the beef and veggie mix to a 9×13 pan. Then lay the tomatoes down next and top with cheese

• Bake for 30 minutes until it is warmed through and the cheese is melted

• Serve a scoop of the taco bake and a few splashes of hot sauce