Quick Taco Beef & Vegetables over Refried Beans

Ingredients

• 14 ozs Extra Lean Ground Beef -dash of Sea Salt & Black Pepper

• 1/2 cup Frozen Corn (thawed)

• 1/2 Red Bell Pepper (medium, diced)

• 1 Zucchini (medium, diced)

• 1 tsp Taco Seasoning

• 1/2 can Refried Beans (warmed)

• 2 ozs Cheddar Cheese (grated)

• 2 tbsps Pickled Jalapeno Pepper (sliced)

Directions

1. Heat a large pan over medium-high heat. Add the beef. Cook for five to seven minutes until the meat is browned and cooked through, breaking it up as it cooks. Season with salt and pepper.

2. Add the corn, bell pepper, zucchini, and taco seasoning. Cook for another two to three minutes.

3. Spread the refried beans evenly onto plates and top with the beef and vegetable mixture. Add the cheese and pickled jalapeños. Enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to three days.

• Serving Size: One serving is approximately 1 1/2 cups.

• More Flavor: Add fresh cilantro, salsa, or a squeeze of lime juice.

• Dairy-Free: Use a dairy-free cheese alternative or omit the cheese.

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Nutrition Facts

Makes 3 Servings

Nutrients per serving: Calories: 418 | Protein: 36 grams | Fiber: 5 grams | Carbohydrates: 20 grams | Fat: 21 grams | Sugar: 4 grams