Enjoy comfort food the healthy way with this cheesy taco vegetable skillet.
Watching your weight and striving for healthy eating habits doesn’t mean you can’t enjoy food that’s tasty and filling.
This recipe for cheesy taco vegetable skillet fulfills all of the above with a meal your family will love.
WHAT’S IN IT
16 oz lean ground beef
1 cup assorted bell peppers, chopped
10 oz can Rotel
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 five 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 oven at 350 degrees until cheese has melted.
Option: Serve with corn tortillas and a side green salad if you are on 5&1 plan.
