Ingredients
Units
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- 3 medium-sized yellow squash
- 1 lb. lean ground beef
- 2 Tbsp. taco seasoning*
- 1 tsp. salt
- 1 small onion, chopped
- 1/2 cup salsa
- 1 (14 oz.) can black beans, drained
- 12 tortilla chips, plus more for garnish
- 3/4 cup shredded cheese**
Instructions
- Preheat oven to 375°F.
- Halve the squashes lengthwise and the scoop out the inner flesh, leaving 1/4 inch wall all the way around. Chop half of the squash that was scooped out. Discard the remainder or save for another use.
- Heat a large skillet over medium-high heat. Add the ground beef and spread it out in the skillet. Cook, stirring occasionally, until browned and cooked through, 5-7 minutes.
- Sprinkle beef with the taco seasoning and the salt, and then add the onion and the retained chopped squash. Cook until onion is softened, about 3-4 minutes, stirring occasionally.
- Stir in the salsa and black beans. Crush 12 of the tortilla chips over the mixture and then stir them in.
- Scoop the meat mixture into the hollowed out squash halves.*** Sprinkle each with 2 tablespoons of the cheese.
- Bake until squash is tender, 25-30 minutes. Garnish with more crushed tortilla chips, if desired.
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Notes
*Two tablespoons of taco seasoning is equivalent to one 1 oz. packet. You can instead make your own following the taco seasoning recipe here. Or use a mixture of chili powder, cumin, onion powder, and dry oregano to make up the 2 tablespoons.
**Use shredded Mexican-style cheese, Monterey Jack, or Cheddar.
***You may have more filling than you need, depending on the size of the squashes. You can use leftover filling as a taco filling on another day, or add it to a soup.