Ingredients
Scale
- 1 lb lean ground beef
- 1 large yellow onion, diced
- 2 bell peppers, diced (any color)
- 1 can (14.5 oz) diced tomatoes with green chilis
- 1 large zucchini, shredded
- 1 packet taco seasoning
- 3 cups baby kale and spinach mixture
- 1 ½ cups shredded cheddar and jack cheese
- Green onions, sliced (for garnish)
Instructions
- Heat a large skillet over medium heat and brown the ground beef, crumbling it as it cooks.
- Drain excess fat, then add diced onions and bell peppers. Cook until onions are translucent.
- Stir in diced tomatoes with green chilis and taco seasoning, adding a tablespoon of water if needed.
- Incorporate shredded zucchini and baby kale/spinach, stirring until wilted.
- Sprinkle shredded cheese on top, cover, and cook until melted and bubbly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a lighter option, substitute ground turkey or chicken for beef.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Customize with additional veggies like corn or black beans for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 80