Cheesy taco vegetable skillet your family will love.

By JULIE BRINKLEY

This is a family favorite at our house.

If you are not on the 5&1 plan, you can enjoy this with tortillas and a little salsa for an extra kick.

Click here to watch a video on how this is made!

WHAT’S IN IT

14 oz. lean ground beef

1 cup assorted chopped bell peppers

10 oz. can Rotel tomatoes with green chilies (do not drain)

3/4 cup zucchini, chopped

3 cups baby kale or spinach, chopped

1 tbsp plus 1 tsp taco seasoning

1 cup 2% reduced fat cheddar cheese

Green onions to garnish

HOW TO MAKE IT

In large skillet, brown ground beef and drain cooked meat of excess fat; add bell peppers, tomatoes, zucchini and kale.

Stir in taco seasoning and cook for about 5 more minutes or until spinach is fully wilted.

Sprinkle shredded cheese on top and cover pan allowing the cheese to melt or put the meat mixture in a 9-inch pie dish and place in the oven at 350 degrees for about 5 minutes until cheese has melted.