Presented by Caroline Arey
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.