Taco Shepherd's Pie
Avocado-Arugula Salad
Ingredients
- ¾ lb ground beef
- ¼ cup chopped onion
- ¼ lb zucchini, chopped
- ¾ cup fire roasted diced tomatoes
- ¼ cup water
- 1 Tbsp taco seasoning mix
- 1 (12-oz) pkg refrigerated garlic and herb mashed cauliflower
- ½ (8-oz) block pepper Jack cheese, shredded
Instructions
- Preheat oven to 400°F. Cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in zucchini, tomatoes, water, and seasoning mix; bring to a boil, reduce heat, and simmer 5 minutes or until thickened. Spoon into a lightly greased 2-quart baking dish.
- Heat cauliflower according to package directions; stir in cheese. Spoon over meat mixture. Bake 15 minutes or until hot and bubbly.
Side Dish Ingredients
- ½ (5-oz) pkg baby arugula
- ½ avocado, diced
- 3 Tbsp olive oil vinaigrette
- ¼ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Combine arugula, avocado, vinaigrette, salt, and pepper in a large bowl. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
420
|
121
|
541
|
| Fat (g) | 28 | 13 | 41 |
| Sat. Fat (g) | 13 | 2 | 15 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 10 | 2 | 12 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 1041 | 251 | 1292 |
| T. Sugs (g) | 6 | 1 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
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