Tuesday, September 18, 2012

Beef & Kale Fajitas Tacos

Okay, I am sure that some of you saw 'yuck' when you saw the title of this dish. 
But ya know, I like kale, and I notice that people don't have many ideas for making it taste good.
Even the latest Oprah magazine (Oct 2012) has an article on this on making 'good for you' stuff taste better- - -too bad they didn't see this one.

We loved this dinner, it didn't need any other starch, like rice, or beans, just the filling in the corn tortilla with a sprinkle of cheese, some salsa and a little sour cream.  Yum.

Note to self...
If you are verbally running through what to call an invented dish, don't involve your husband... 
He promptly dubbed these "Facos"... you know, Fajjita's + Tacos.  
We expired into a fit of giggles. I think Facos has officially stuck at our house.

Serves 3-4
1 lb of beef, cut into small shreds. 
1 bell pepper, cut into strips (I used 1/2 red, and 1/2 yellow)
1 bunch of green onions, cut into lengthwise strips
1 bunch kale, cut crosswise into small strips
1-2 Tbsp olive oil
1-2 Tbsp taco mix
1/4 cup water
1/2 lime, juiced

For serving:
Corn Tortillas
Sour cream and salsa
More lime for squeezing on top
Avocados or guacamole

Cut up your veggies and get them ready to go.  Better remove any stickers... LOL, check out my bell pepper!  Luckily I spotted that before throwing them in the pan.

Fry up the beef over medium hot heat with some of the oil.  Try to brown it, but if you over crowd your pan, you might have a hard time (see my issue below). It takes about 3-4 minutes.

Add the veggies, starting with the kale, as it takes the longest to cook. Cook for 1-2 minutes until it starts to wilt and get a brighter green color.  Then add the rest of the cut up veggies stirring them into the meat and cooking enough to soften.  Add the taco seasoning and the water stirring to combine equally over the meat and veggies.  Squeeze the lime on the top and serve at once in hot corn, or flour, tortillas.

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