Mama Maggie's Kitchen

0 Preheat oven 400 degrees F.
1 Using a melon baller or small spoon, hallow the zucchini.
2 Chop up the zucchini flesh and drain excess water with a paper towel.
3 Set the zucchini flesh aside.
4 Brown the ground beef in a large skillet, breaking it up while it cooks.
5 Add the cumin, oregano, half the jalapeño, chili powder, onion, garlic, zucchini flesh, and 1/2 can of tomato.
6 Stir, cover, and cook for 10 minutes.
7 Meanwhile, in a casserole dish, add the other half of the tomato can, the remaining jalapeño, and cilantro.
8 Place the hallowed zucchini on top of the tomato mixture.
9 Put the casserole dish in the oven for 10 minutes.
10 Take out and using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
11 Top each zucchini with 1 tablespoon of shredded cheese.
12 Cover with foil and bake 25 minutes until cheese is melted and zucchini is cooked through.
13 Enjoy!