All hail Taco Tuesday!
Today, I’m sharing my Spinach Jack Taco recipe for your Tuesday. You’ll love how simple they are and your family will love how delicious they are. Win, win for everyone!
This recipe makes about 8 tacos.
1 pound of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 (1 oz) packet of taco seasoning
1 (4 oz) can of chopped green chiles
1 (10 oz) package of frozen spinach, thawed and all excess water drained out
2 cups taco sauce or salsa
8 taco shells (I love the Stand & Stuff variety)
2 cups of shredded Pepper Jack Cheese (or Monterrey Jack)
chopped green onions to garnish
Preheat oven to 400 degrees.
Lightly spray an 8×8 baking dish with cooking spray. Set aside.
In a large skillet over medium-high heat, brown your ground beef in a drizzle of EVOO. Once browned and crumbly, add in a pinch of both salt and pepper followed by your taco seasoning. Next, stir in your chopped green chiles, spinach and salsa. Let everything simmer together about five minutes. Then, take each of your taco shells and stuff them with your taco mixture. Place each stuffed shell in your baking dish. Once they’re all in your baking dish, sprinkle the cheese down over the tops of all of them.
Pop your baking dish in the oven and bake about 16-18 minutes or until the cheese is bubbly and golden.
Remove from oven and garnish with chopped green onions.
These will be a huge hit at your house!