Taco Ranch Cucumber Bowls

Cut cucumbers in half lengthwise and scoop out the centers with a spoon to create “boats.” Pat dry with paper towels.
In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
Stir in taco seasoning and water, simmering until thickened. Let cool slightly.
Mix ranch dressing into the taco meat.
Spoon the mixture into cucumber boats and top with cheddar cheese, diced tomatoes, onion, olives, and cilantro.
Serve immediately as a fresh, crunchy appetizer or snack.

Protein Swap: Use shredded chicken, ground turkey, or even black beans for a vegetarian option.
Cheese Twist: Try pepper jack or cotija for a different flavor.
Spicy Kick: Add jalapeños or a drizzle of hot sauce on top.
Southwest Flair: Mix corn and black beans into the meat for extra texture.

Scoop out enough cucumber to hold the filling, but leave sturdy sides so the bowls don’t collapse.
Patting the cucumbers dry helps the filling stick and prevents sogginess.
Serve immediately for the crispiest texture.
For meal prep, prepare the filling ahead and assemble just before serving.

Taco Ranch Cucumber Bowls are light, crunchy, and packed with flavor—a perfect way to enjoy tacos with a refreshing twist.