Kale Taco Salad with Creamy Cilantro Dressing
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
FOR THE TACO MEAT MIXTURE
  • 2 tbsp. extra virgin olive oil
  • 1 large sweet yellow onion, chopped
  • 3-4 garlic cloves, minced or pressed
  • 1 lb. 93% lean ground beef or all white meat ground turkey
  • 1 tsp. chipotle chili pepper (more or less depending on your spice preference - I like it spicy so I used probably about 1 tbsp.)
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tbsp. fresh spicy oregano, chopped
  • 1 (15-16 oz. can) reduced-sodium black beans, rinced
  • ½ bag (8 oz.) frozen corn kernels
  • Sea salt and fresh ground pepper to taste
FOR THE CREAMY CILANTRO DRESSING
  • 2 garlic cloves
  • 1 cup cilantro
  • 1 cup plain Greek Yogurt
  • ½ small to medium jalapeno, seeded and ribs removed
  • the juice of 1./2 lemon
  • 2 tbsp. extra virgin olive oil
  • Sea salt and fresh ground pepper to taste
Additional Ingredients
  • 16 oz. fresh kale, washed, dried and chopped
  • Shredded cheese of your choice. I prefer pepper jack.
  • Avocado Cilantro Salsa or other salsa of your choice
  • Whole wheat tortilla chips
Instructions
FOR THE TACO MEAT MIXTURE
  1. Heat the olive oil in a large skillet over medium-high heat. Add onions and garlic to the pan and cook for 3-4 minutes or until the onions have softened and are beginning to turn translucent.
  2. Add the ground beef or turkey to the pan, breaking it up as it cooks.
  3. Add chili peppers, cumin, spicy oregano and brown the meat, approximately 5-7 minutes.
  4. Once browned, add the black beans and corn and cook until everything is warmed through. Add salt and pepper to taste.
FOR THE CREAMY CILANTRO DRESSING
  1. While the meat mixture is cooking add garlic (by itself) to the food processor or blender. Chop until it is very fine. Scrap down the sides of the blender or food processor.
  2. Add the cilantro, greek yogurt, jalapeno, lemon juice and blend until all ingredients are smooth and creamy. Scrapping down the sides if necessary.
  3. Stream in the olive oil while the blender or food processor is on.
  4. Season with sea salt and fresh ground pepper to taste.
  5. Refrigerate until serving.
TACO SALAD ASSEMBLY
  1. Start with a layer of crushed tortilla chips
  2. Add chopped kale
  3. Top salad with taco meat mixture.
  4. Garnish with cheese, Avocado Cilantro or other salsa
  5. Drizzle a big spoonful of the Creamy Cilantro Dressing onto top of your salad.
  6. DIG IN!!!
Recipe by Becky's Best Bites at https://beckysbestbites.com/kale-taco-salad-creamy-cilantro-dressing/