Ground Beef Tacos with Oven Roasted Vegetables

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

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