Everybody loves taco night! It’s a fun and tasty dinner. I make them less than I used to but I’m sure once the weather warms up I’ll be back to making more tacos and less soup. Plus we’ve discovered Cia loves tacos. There’s a local taco wagon down the street from our house and she digs the authentic Mexican flavors!
It’s easy to do the usual.. beef/chicken/beans, tomato, lettuce, onion, cheese combo but it’s just as easy to switch it up. Get creative. You can really stuff anything in a taco shell! For this version I went for beef, kale, cilantro, and tomato. Served with extra kale and avocado. I’ve been loving kale this winter eating it a few times a week. It makes me glad to know I’m getting my greens during the winter months. While in St Thomas we ate lots of salad and I realized I enjoy a crisp cold salad much more in warm weather.
- 1 lb ground beef
- onion, chopped
- 1 can mild green chilies
- ground cumin
- chili powder
- fresh cilantro leaves
- tomato, chopped
- 1 bunch kale, stems removed
- taco shells
- In a sauté pean heat up a small amount of olive oil over medium high heat. Add the onion and cook until it starts to soften 3-5 minutes. Add the beef and brown.
- Add can of green chilies and season with s&p, cumin, and chili powder. (Maybe 1/4 teaspoon chili powder and a bit more cumin – I never measure my personal preference is to go heavier on the cumin than chili powder.)
- Meanwhile steam kale until just softened. It only takes a few minutes so watch or you’ll end up with a pile of mushy greens, I like mine to still have some form and crunch. Remove from heat and set aside.
- Cook taco shells and assemble.. kale, beef mixture, cilantro, and tomatoes. Serve with avocado and more kale on the side.