3cups baby spinach, pre-washed and coarsely chopped
1 1/2cup shredded cheese, like Mexican blend, Cheddar or Monterrey Jack
1/2cup sliced black olives
Avocado, sour cream, and additional salsa for serving
Shredded romaine lettuce
Corn chips for serving, optional
On a large skillet over medium-high heat, warm up oil. Add chopped onion and sauté for about 3 minutes until it begins to soften. Add meat, diced bell peppers, and taco seasoning. Continue to cook, breaking up the meat as it cooks, for about 5-7 minutes until it’s cooked through.
Add fresh salsa and spinach, stir to combine and heat through. Turn off heat, sprinkle shredded cheese and black olives over meat mixture. Cover, and gather remaining garnishing ingredients.
Create a bed of shredded Romaine lettuce on a plate, scoop a serving of the mixture, top with desired toppings and serve.