Cheesy Taco Skillet
Ingredients:
14 oz lean 93% ground beef, 10 oz cooked (2 Leans)
1 cup (5.26 oz) 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 (3 oz) zucchini, chopped (1 1/2 Greens)
3 cups (3.18 oz) baby spinach, chopped (3 Greens)
1 tbsp plus 1 tsp lower sodium taco seasoning (8 Condiments)
1 cup (4 oz) 2% reduced fat cheddar cheese (1 Lean)
Green onions to garnish
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.
3 Servings with 1 Lean, 3 Greens, and 2.6 Condiments per serving (about 1 1/3 cup)