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Ground Beef & Zucchini Taquitos

with Cucumber-Tomato Salsa

Cooking time

45 minutes




797 /serving

Taquitos are a Mexican dish in which tortillas are filled and rolled up to form long cigar-shaped cylinders of flavour! In this Goodfood version, wheat flour tortillas are stuffed with a combination of ground beef, zucchini, shallots and tomato paste. Once assembled in a baking dish, we are topping our taquitos with generous handfuls of shredded cheddar cheese and baking them to golden perfection. A tomato and cucumber salsa accompanies these delectable rolls for a touch of freshness and to let the light shine into your dining room!

We will send you:

  • 510g Ground beef
  • 3 Scallions
  • 2 Cucumbers
  • 1 Lime
  • 2 Tomatoes
  • 2 Zucchini
  • 30ml Tomato paste
  • 60g Orange cheddar
  • 8 Wheat tortillas
  • 7g Taquito spice blend (smoked paprika, cumin)

You will need:

Large high-sided pan
Baking dish
Olive oil
Salt & pepper
Total Fat
40 g
Saturated Fat
13 g
676 mg
Total Carb
69 g
8 g
40 g
7 g
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Mise en place
Preheat the oven to 425°F Grate the zucchini; transfer to a strainer set over a bowl; season generously with salt and let drain for 10 minutes. Zest and juice the lime. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Small dice the tomatoes. Small dice the cucumbers.
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Cook the filling
In a large high-sided pan, heat a drizzle of olive oil on medium-high. Add the white bottoms of the scallions, ground beef, zucchini (squeezing out the liquid before adding), tomato paste, the spice blend and season with S&P. Cook, breaking the meat apart with a spoon, 5 to 6 minutes, until the meat has browned and cooked through. Transfer to a bowl.
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Assemble & bake the taquitos
Drizzle olive oil on the bottom of a baking dish. Place the tortillas on a clean work surface. Divide the filling between the tortillas; tightly roll up each tortilla around the filling. Place in the baking dish in a single (or double) layer; seam-side down; top with the ½ the tomatoes and the shredded cheese. Bake in the oven, 10 to 12 minutes, until the cheese is melted. Let stand for at least 2 minutes before serving.
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Make the salsa
In a bowl, combine the cucumbers, remaining tomatoes, green tops of the scallions, and lime juice. Drizzle with olive oil and season with S&P to taste. Toss to thoroughly combine.
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Plate your dish
Divide the finished taquitos between your plates. Top with the tomato cucumber salsa and garnish with as much of the lime zest as you’d like. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.