Presented by Caroline Arey

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.