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Cheesy Taco Vegetable Skillet Recipe

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This recipe for Cheesy Taco Vegetable Skillet, by , is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
ANN PEACOCK

Category:
Category:

Ingredients:  
Ingredients:  
14 oz lean 93% ground beef, 10 oz cooked (2 Leans)
1 cup assorted bell peppers, chopped (2 Greens)
10 oz can Rotel diced tomatoes with green chilies, do not drain (2 1/2 Greens)
3/4 cup zucchini, chopped (1 1/2 Greens)
3 cups baby kale or spinach, chopped (3 Greens)
1 tbsp plus 1 tsp lower sodium taco seasoning (8 Condiments)
1 cup 2% reduced fat cheddar cheese (1 Lean)
Green onions to garnish

Directions:
Directions:
In a large skillet, brown ground beef and drain cooked meat of excess fat.

Add bell peppers, tomatoes, zucchini and kale to ground beef.

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.

Number Of Servings:
Number Of Servings:
3

 

 

 

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