Beef and Kale Tacos


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.

IMG_3301Beef and Kale Tacos

  • 1 lb ground beef
  • onion, chopped
  • 1 can mild green chilies
  • ground cumin
  • chili powder
  • s&p
  • fresh cilantro leaves
  • tomato, chopped
  • 1 bunch kale, stems removed
  • taco shells
  • avocado
  1. 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.
  2. 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.)
  3. 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.
  4. Cook taco shells and assemble.. kale, beef mixture, cilantro, and tomatoes.  Serve with avocado and more kale on the side.


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