Cheesy taco vegetable skillet your family will love.
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.
