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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cheesy Taco Vegetable Skillet Recipe

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This recipe for Cheesy Taco Vegetable Skillet 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!
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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