4 (10 ounce) packages spinach with green bell pepper beef
1 (50 ounce) can chopped tomatoes with green chile peppers
1 (8 ounce) can tomato paste
1/2 cup chopped green chile peppers, drained
1/4 cup beef bone broth
2 tablespoons crushed red pepper flakes
1 (16 ounce) package taco seasoning mix
2 large potatoes, peeled and cubed
Melt 1/2 cup of the butter in a large saucepan over medium heat. Stir in the zucchini and cook until tender, about 10 minutes. Drain of juice; drain flesh.
Remove flesh from vegetable, cut into 1/2 inch cubes or quarter strips. Cover with plastic wrap and place in a sealed container. Cover tightly and refrigerate for several hours; stir occasionally.