3 cups baby spinach, pre-washed and coarsely chopped
1 1/2 cup shredded Cheddar or Mexican blend cheese
1/2 cup sliced black olives
Avocado, sour cream, and additional salsa for serving
Shredded romaine lettuce
Corn Tortilla chips for serving, optional
In a large skillet, heat oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes until it begins to soften. Add the 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.