ONE PAN TACO SKILLET

ONE PAN TACO SKILLET 1 lb lean ground beef (or ground turkey) 1 tbsp chili powder 2 tsp salt 1 tsp cumin 1 small onion, chopped 1 cup bell peppers, chopped (I used a variety of the mini peppers) 4 oz chopped green chilis 2 garlic cloves, minced 1 cup enchilada sauce (I used mild, but use hot if you would like) 2 cups baby spinach & kale blend (you can use all spinach if you would like) 1 cup reduced fat mexican blend cheese Optional Toppings Fresh cilantro Sour cream Chopped tomatoes Chopped avocados Additional shredded cheese In a large skillet over medium heat begin to brown ground beef, breaking it up as you brown Season the meat with chili powder, salt & cumin stirring it into the browning meat When meat is browned drain, set aside To the same skillet add onion and peppers and begin to cook over medium heat until onions are soft Add in green chilis and garlic, cooking for an additional 1-2 minutes, stirring constantly Stir in enchilada sauce and cooked meat, stirring to combine, letting mixture come to a boil over medium high heat Let simmer for 5 minutes or until sauce is reduced by 1/4 Stir in greens and cook until wilted (about 1 minute) Sprinkle cheese over the top and let simmer until cheese is melted Serve with taco shells, tortillas or with leafy green lettuce for a healthier option and top with any of the toppings you prefer