Cheesy Taco Vegetable Skillet

I don't know about you guys, but I have been craving Mexican food and I don't know why! Seriously BIG time!

Something with cheese... and lots of it!


I decided tacos sounded heavenly, but instead of taco shells I opted for taco skillet. Something quick and easy that I could throw all the veggies I had left over in the fridge in one big skillet!


This skillet meal is packed with tons of healthy veggies so you don't feel guilty eating it! I usually like making kale into chips in the air fryer, but today this kale is going into my taco skillet dinner!


Chop up the kale into little pieces. It looks like a lot of kale, but it will cook down to a small amount. It has lots of fiber and is filled with so many nutrients, vitamins, folate and magnesium so eat up! it's really good for you!


I also have some chopped bell peppers and zucchini. I love to use the red, or orange peppers because they are the sweetest and pack more nutrients than the green ones. Feel free to change out the veggies to your favorites. This recipe is so versatile! 


I used a lower sodium taco seasoning, but you can always make your own!


After cooking the ground beef and draining the fat, add your veggies and taco seasoning. Cook until the kale is wilted, about 5 minutes.


I poured the mixture into a 9 inch pie dish. Sprinkled cheese on top and placed it in the oven at 350 degrees for about 5 minutes until the cheese is melted. You could also sprinkle the cheese on top of the meat mixture in the skillet. Cover the skillet and let it melt that way.


Sprinkle sliced green onions on top as a garnish.


Enjoy this delicious guilt free Mexican dish packed with a chock full of healthy veggies! 


Cheesy Taco Vegetable Skillet

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:
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)




Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

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