Confession: I get tired of eating and cooking the same ol things sometimes.
As I looked through the fridge to prepare dinner last night, the thought of having ground beef sautéed with veggies and served over spinach again sounded completely unappetizing. And then apparently there’s this hashtag going around #TacoTuesday where everyone posts their delicious taco dinners. All over the interwebs I kept seeing pictures of tacos and started getting FOMO (but I don’t even really like tacos) so I decided it was time to change our dinner routine for the evening. I’ll see your #TacoTuesday and raise you STACKS OF TACOS….
I looked up a few recipes to get an overall idea of how and what to assemble, made my own substitutions with what I had in the pantry/fridge – cause I’m not about going to the grocery store for one item – If we don’t have it, I’m not making it – or I’ll find my way around it; and behold…..LE TACO STACK.
P.S. This is a great recipe and way to sneak veggies into your dinners. Rick even said in surprise, “So there’s no veggies in here?”
Ingredients: (according to what I could pull together)
- 1 lb ground beef (96/4)
- 1.5 Engine 2 brown rice tortillas
- 1/2 cup Central Market Hatch Green Chili salsa
- 3/4 can of organic black beans
- 2 cups raw spinach
- 1 cup zucchini slices
- 2 oz organic pepper jack cheese (shredded)
- Organic jalapeños in a jar
- Seasonings I used: cayenne, salt free Mexican blend, garlic, pepper
Preheat oven to 375 degrees
Spray stovetop pan with organic cooking spray and sauté ground beef along with preferred seasonings as well as 1 cup zucchini sliced, then diced and 2 cups raw spinach. Pour about 1/4 cup of jalapeño juice and cook until meat is done.
Meanwhile, spray a 8×8 baking dish lightly with cooking spray and layer strips of Engine 2 brown rice tortillas on the bottom. Pour 1/4 to 1/3 cup salsa on top and spread with spoon.
Add about 1/4 can of black beans and spread them out. Then add 1/2 the portion of ground meat and veggie sauté. SprAnkle with 1 oz cheese.
Then repeat with another layer of remaining tortillas + salsa + black beans + meat sauté + 1 oz cheese. Bake in the oven for about 25-30 minutes.
This recipe serves anywhere from 4-6 people depending on whether or not you are serving something else with it. I prepared it in a small baking dish because I am only cooking for two people. The nutritional information below is based on 1 serving of 4. I topped mine with jalapeños and avocado. Rick ate his with some tortilla chips and had 2 servings – so it can be filling enough to eat alone.
Nutritional info according to exact use of ingredients and portions listed above with MyFitnessPal:
306 calories. 10g Fat. 22g Carbs (4g Fiber). 32g Protein
Honestly, the only thing wrong with this recipe is that I wanted to eat the entire thing!