It has been awhile since our last recipe post. Most of our recent blogs have been geared toward the New Year, changing behavior, and even getting back on track with the Diary of a Reboot series. Let me tell you, I am so happy to be back in the kitchen creating new recipes for y’all!
This taco bake was born out of my boredom with taco salad. A good old fashioned taco salad bar is a staple in my house….it is easy to throw together and I usually have the ingredients on hand in a pinch. Same ingredients. New meal.
You can enjoy this bake with a side of fresh greens or even on the top of a few of our protein pretzels (to add some crunch!). Keep reading for the full recipe.
An easy, one pan dish that is high protein and low carb. Great for getting a good dose of vegetables in too.
Preheat oven to 300 degrees
Add ground beef to an oven safe pan with lid attachment. Start browning beef over medium-high heat.
Chop the onion, green bell pepper, and garlic. Add the chopped veggies to the browning meat, stir and cook for 2-3 minutes.
Add tomatoes & chilies, black beans, and taco seasoning to pan.
Stir ingredients together and continue cooking until meat is completely browned and vegetables have started to soften.
Reduce heat to medium-low, then add mixed greens. Cover the pan and leave on medium-low heat for 3-4 minutes.
Stir the greens into the mixture as they start to cook down.
Add shredded 2% sharp cheddar to the pan. Cover and bake for 10 minutes on 300 degrees.
Remove the pan from the oven and let set for a few minutes before serving.
Serve with side of mixed green or top with salsa, jalapenos, or sour cream if desired.