Succulent Saturdays - Recipe of the Week

Taco Bowl with Crispy Kale Chips


Taco Seasoning

1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon coriander 1/4 teaspoon onion powder 1/4 teaspoon garlic powder or a few minced garlic cloves 1/2 teaspoon salt 1/2 teaspoon black pepper

Taco Bowl

1 pound of ground or thinly sliced meat 1 to 2 onions, thinly sliced 3 bell peppers, sliced 1 or 2 other peppers such as Anaheim, poblano or jalapeno, sliced (optional) 2 avocados, sliced 2 to 3 tomatoes, roughly chopped 1 small head of kale

Optional garnishes: cilantro, mixed greens, cheese, sour cream, salsa, green onions, black olives, etc. Instructions:

Mix together the taco seasoning spices. Set aside.

To make the kale chips, preheat the oven to 300 degrees Fahrenheit. Remove the stems and separate the leaves from the tough center rib. Rip or cut the leaves into small pieces then toss with olive oil and a few pinches of taco seasoning. Bake the leaves in a single layer – this is important because if you crowd too many into one pan they won’t get as crisp. Bake for about 20 minutes until leaves are crisp and easily crumble.

While the kale chips bake, sprinkle the rest of the taco seasoning on the meat.

In a large skillet over medium-high heat warm a few tablespoons of oil and saute the onion just a few minutes. Add the bell peppers to the skillet. Saute about five minutes more until the onion and peppers are brown around the edges and a little bit soft.

Add the meat. Saute with the veggies until cooked.

In serving bowls, combine the meat, peppers and onion with avocado and tomato. Top with kale chips and other garnishes.

Thank you to Mark's Daily Apple for providing this wonderful recipe.