Ground Beef Tacos with Oven Roasted Vegetables
These are great for vegetarians and non-vegetarians. You can serve them as a ground beef tacos or roasted vegetable tacos topped with avocado, cilantro and red onion. The roasted vegetables can also be served as a side dish.
Roasted Vegetables
1 medium zucchini, cut in ½ inch pieces
½ medium red onion, cut into ½ inch pieces
1 red bell pepper deseeded, cut into ½ inch pieces
2 cups small cauliflower florets
2 tablespoons avocado oil (can sub olive or coconut oil)
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
Ground Beef
1 lb ground beef
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon oregano
½ teaspoon cornstarch
dash or black pepper
½ cup water plus 1 tablespoon tomato paste
Roasted Vegetables
- Preheat oven to 425°F
- Line a large baking sheet with parchment paper
- Place vegetables on baking sheet. Drizzle with oil, sprinkle spices on top and toss together until evenly coated
- Roast 20-25 minutes until tender
- Remove from oven and serve warm on the side or in tacos
Ground Beef
- Heat a large skillet on medium high heat
- Crumble beef into skillet and cook until browned about 7-10 minutes
- Drain excess grease from pan, return to heat and lower to medium
- Add seasoning, cornstarch and water/tomato paste mixture. Simmer for 5-7 minutes.
- Serve in tacos topped with roasted vegetables and toppings of choice
