ONE POT CHEESY TACO SKILLET

ONE POT CHEESY TACO SKILLET

Author: COURTNEY O'DELL

Recipe type: MAIN DISH

Cuisine: AMERICAN

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 6 SERVINGS

 

One Pot Cheesy Taco Skillet- this easy, delicious, veggie packed meal is quick and great for a budget- as well as a low carb diet!

INGREDIENTS

• 1 lb lean ground beef
• 1 large yellow onion, diced
• 2 bell peppers, diced
• 1 can diced tomatoes with green chilis
• taco seasoning
• 3 cups baby kale/spinach mixture (this sounds like a lot- it cooks down to a small amount)
• 1½ cup shredded cheddar and jack cheese
• green onions, to garnish

INSTRUCTIONS

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1. In a large pan, lightly brown ground beef and crumble well.
2. Drain excess fat.
3. Add onions and peppers, 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.
8. When cheese is melted, serve over a bed of lettuce, rice, or in a taco or burrito!

NUTRITION INFORMATION

Serving size: 343g Calories: 330 Fat: 14.2 Saturated fat: 7.6 Trans fat: 0 Carbohydrates: 12.9Sugar: 5.8 Fiber: 3.5 Protein: 36.8

Hashbrown breakfast cups

INGREDIENTS

Yields 12 cups.

20 oz. frozen shredded hash browns, thawed
1 1/4 cup cheddar, shredded
1 tablespoon olive oil
12 eggs
Salt and pepper to taste

PREPARATION

In a bowl, combine hash browns, one cup of cheddar, salt, pepper, and olive oil.

Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F/200°C for 20 minutes to set the cups.

Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F/180°C for 13-15 minutes, or until the egg whites have set. After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!