Cooking · Food · foodie · Kid Food · Recipe · Summertime

{spinach pesto tacos}


You know we’re BIG on tacos!!  Taco Tuesday has pretty much become a tradition at our house.  Anyone else?

Not to mention, I’ve never met a taco I didn’t like.

But, these tacos are not just any ol taco.  We’re kicking it up a notch.

Well, kinda.

When’s the last time you bought the package of crunchy taco shells from the grocery store?  It’s been years over here.  And it wasn’t until my 30’s that I realized you’re actually supposed to baked these taco shells before filling and eating them.  I’m glad I finally took the time to read the package, because baking will take your taco game to the next level!

Here’s where the kicking it up a notch comes in.  Once you’re ground meat of choice is all browned up, you’re gonna add pesto + spinach + salsa.

Sounds strange.  I know.  I get it.  Just trust me on this one.  I’m not going to screw up you’re Taco Tuesday, promise.

The combo is legit.  And this whole baking + cheese help a little too.


And I even have a funny taco joke for you.  If you don’t laugh, we’re not friends anymore.

Why can’t you trust tacos?

Because they tend to spill the beans!

Good one, huh?!?!  Haha!  I crack myself up!


Ok, back to the recipe.

Here’s what you’ll need:

  • 1 lb ground turkey (or ground beef)
  • 1/2 cup red onion, diced
  • 1 package taco seasoning
  • 1 package frozen spinach, defrosted and squeezed of excess water
  • 1 cup pesto (I used store-bought this time)
  • 2 cups salsa verde
  • 2 cups shredded cheese
  • package of crunchy taco shells
  • 1 tablespoon olive oil

Here’s what you do:

Preheat oven to 425 degrees

Heat olive oil over medium-high heat and add ground meat + red onion.  Cook until browned and crumbly.

Stir in taco seasoning + spinach + pesto + salsa.  Reduce heat to low and simmer for 5 minutes.


Line 8×8 baking sheet with foil for easy clean up.  Line up taco shells in baking dish.

Divide mixture between the taco shells.  Top generously with shredded cheese.

Pop in the oven for 10 minutes.  Cheese will be bubbly and taco shells will be nice and crispy.

That’s it.  You could even make the mixture the night before if you’re really crunched for time.

I served these tacos with a big green salad and it was perfect.




Oh!  Also!

THE most important thing ever.


These are leftover.  Not soggy at all!




Sorry, I had to 🙂


Ps…don’t forget to email, tag or send me a pic if you make these tacos.  It totally makes my day!!


xoxo stacyb

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