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Servings: 6 servings. Calories: 271 kcal. Fat: 13g. Protein: 26 g. Net Carbs: 9. Author: Courtney O’Dell
Ingredients:
1 lb lean ground beef
1 large yellow onion diced
2 bell peppers diced (I used one green one yellow)
1 12 oz. can diced tomatoes with green chilis
1-2 large zucchinis diced
2 tbsp taco seasoning
3 cups baby kale/spinach mixture this sounds like a lot- it cooks down to a small amount, optional
1 1/2 cup shredded cheddar and jack cheese green onions to garnish
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Instructions:
In a large pan, lightly brown ground beef and crumble well. (Add salt, pepper, garlic powder and onion powder to season)
Drain excess fat.
Add vegetables, and cook until browned. (Cook at high heat until the veggies are really well cooked to develop flavors – add a bit more salt when you add them in)
Add canned tomatoes, taco seasoning, and any water needed for taco seasoning to evenly coat mixture (up to 1 tbsp- the liquid from the tomatoes will help)
Add greens and let fully wilt.
Mix well.
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Cover with shredded cheese, and let cheese melt – about five minutes (sometimes it helps to cover the pan with a lid to melt the cheese faster.).
When cheese is melted, serve over a bed of lettuce, (cauliflower) rice, or in a (low carb)taco or burrito! (I ate mine as is with sour cream and diced avocado).
Garnish with green onions if desired.
