1 pound ground beef (or you could use ground chicken or turkey)
1 package taco seasoning
1 box frozen spinach, defrosted and squeezed of all the excess water
1 cup store bought Pesto
2 cups salsa
2 cups Monterey Jack cheese, shredded
5 taco shells (I used the “stand and stuff” ones…but regular will work)
Extra virgin olive oil (EVOO)
Preheat oven to 425 degrees.
Heat a tablespoon or so of EVOO over medium-high heat in a skillet. Add in your ground beef and cook until browned and crumbly. Stir in your taco seasoning, spinach, pesto and salsa. Reduce heat to low and simmer 3 to 4 minutes.
Meanwhile, in an 8×8 inch baking dish, line your 5 taco shells up. Divide the ground beef mixture between all 5 shells. Top tacos with cheese and pop dish in the oven. Bake about 10 minutes or until the cheese is bubbly and brown.
That’s it! Simple, right? And of course…you can mix and match this a million different ways! Trade out your fillings for beans, chicken, fresh spinach…go nuts! The tacos get so crispy when you bake them that you’ll never go back to unbaked tacos again. Trust me…this method is life changing :).
Happy Taco Night!