Cheesy Taco Vegetable Skillet

16 oz lean 95% ground beef, 12 oz cooked
1/2 cup (2.63 oz) assorted bell peppers, chopped (1 Greens)
10 oz can Rotel diced tomatoes with green chilies, do not drain (2 1/2 Greens)
1 cup (4.5 oz) zucchini, chopped (4 1/2Greens)
1/2 cup (1.6 oz) chopped leeks (1 green)
2 tsp ground cumin (2 condiment)
1 tsp paprika (2 condiment)
2 cloves garlic (2 condiments)
1 cup (4 oz) 2% reduced fat cheese (1 Lean)
Sliced green onions to garnish
1/4 cup Cilantro to garnish (1/4 condiment)
1 tbsp olive oil (3 healthy fats)


In a large skillet, heat oil in skillet, add leeks and cook until transparent, add seasoning, brown ground turkey and drain cooked meat of excess fat.

Add Rotel, bell peppers, tomatoes, zucchini to ground beef.
cook for about 5 more minutes.

Sprinkle shredded cheese on top and cover pan allowing the cheese to melt or put the meat mixture in a 9 inch pie dish and place in the oven at 350 degrees for about 5 minutes until cheese has melted. Garnish with green onions and cilantro and enjoy!

3 Servings with 1 Leaner, 3 Greens, 1 healthy fat and ~2.5 Condiments per serving (about 1 1/3 cup)

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