Shopping List 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.