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EasyKale Recipe: Easy Taco Salad

recipes recommended daily salad Tex-Mex

I've mentioned already, I think, that I'm from Texas, and Tex-Mex is my comfort food. It's also a great food genre for working with EasyKale™, because there are a lot of places to hide the kale!

In this one, it's in the black beans—it could easily be in ground beef or turkey, if you want that for your salad, or in the guacamole. (In fact, we've got a special gua-kale-mole recipe for that.)

So, here, without ado, is my personal taco salad recipe, complete with some touches that I promise you come straight to me from... believe it or not... my school lunches in grade school. (Spoiler alert: it's the rice *beneath* the rest of the salad. Have no idea why. That's how it was done.)

EasyKale Easy Taco Salad
(serves 2-4)

  • 2 cups cooked brown rice (or rice pilaf)
  • 1 can black beans or 1 pound ground beef or turkey
  • 4  cups shredded or leafy lettuce
  • 1 cup shredded cheese
  • 12-18 grape tomatoes (diced) or 12-ounce can of Mexican style tomatoes and peppers
  • 1 cup salsa
  • 1 cup guacamole (if desired)
  • 1 tablespoon EasyKale™
  • 24-36 tortilla chips

Brown the ground beef or turkey.

Alternative, for a veggie taco salad, warm black beans by bringing to a boil in their own juices and then setting to simmer.

Into your protein, stir in canned tomatoes or half of the diced tomatoes and some salsa to taste.

Stir the protein and tomatoes together and allow to simmer until the mixture thickens. 

Add one tablespoon of EasyKale.

Mix until the EasyKale is completely integrated into the rest of the mixture. Allow to stay warm, stirring occasionally.

Now you assemble the salad. Plate an equal portion of brown rice in the center of the plate and surround it with tortilla chips. 

Add lettuce.

Now top with the beef or bean mixture, followed by equal proportions of cheddar cheese, diced tomatoes and guacamole. Top with salsa (I like to drizzle it around the guacamole dollop.) 

That's it! You can experiment with additional sliced jalapeño peppers or a little fresh cilantro mixed late with the beans or beef mixture; otherwise, start scooping salad with the chips and enjoy!

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