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Listed in: Tacos
1 tablespoon (15 ml) vegetable oil
1 large yellow onion, finely chopped
1 pound (455 g) ground beef or turkey
2 bell peppers, any color, seeded and diced
3 tablespoons (22 g) taco seasoning
11/2 cups (390 g) Restaurant-Style Salsa
3 cups (90 g) baby spinach, coarsely chopped
11/2 cups (180 g) shredded cheese, such as Mexican blend, cheddar, or Monterey Jack
1/2 cup (100 g) sliced black olives
2 romaine lettuce heads, shredded
1 avocado, pitted, peeled, and diced (optional)
Sour cream (optional)
Pico de Gallo (optional)
Corn chips (optional)
In a large skillet, heat the oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes, until soft. Add the ground meat, diced bell peppers, and taco seasoning and cook, breaking up the meat as it cooks, for 5 to 7 minutes, until it’s cooked through.
Add the salsa and spinach, stir to combine, and heat through. Remove the pan from the heat and sprinkle the shredded cheese and black olives over the meat mixture. Cover and let the cheese melt.
To serve, create a bed of shredded romaine lettuce on each plate. Scoop a serving of the ground meat mixture onto the lettuce and let each diner choose their desired toppings.
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