INGREDIENTS

• 1 lb lean ground beef
• 1/2 white onion, diced
• 1 green pepper, diced
• 1 12 oz. can diced tomatoes with green chilis
• 1 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
• 1 1/2 cup shredded cheddar and jack cheese
• green onions, to garnish

INSTRUCTIONS

1. In a large pan, lightly brown ground beef and crumble well.
2. Drain excess fat.
3. Add vegetables, and cook until browned.
4. 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)
5. Add greens and let fully wilt.
6. Mix well.
7. Cover with shredded cheese, and let cheese melt – about five minutes Putting a lid on your pan, or covering it with a tin foil tent will hep this process.
8. When cheese is melted, serve over a bed of lettuce, or eat as is
9. Garnish with green onions if desired.