Easy Taco Salad


  • 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
  • 1 tablespoon EasyKale®
  • 24-36 tortilla chips


  • Sliced jalapeño peppers
  • Fresh chopped cilantro

Tex-Mex is a 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 recipe it's in the black beans, but 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.)


  1. Brown the ground beef or turkey. For a veggie taco salad—warm black beans by bringing to a boil in their own juices and then setting to simmer.
  2. Into your protein of choice, 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.
  3. Add one tablespoon of EasyKale®. Mix until the EasyKale is completely integrated into the rest of the mixture.
  4. Keep warm, stirring occasionally.
  5. Time for salad assembly! Plate an equal portion of brown rice in the center of the plate and surround it with tortilla chips.
  6. Add lettuce.
  7. Now top with the beef or bean mixture followed by equal proportions of cheddar cheese diced tomatoes and guacamole.
  8. Top with salsa (we like to drizzle it around the guacamole dollop.)
  9. That's it—start scooping salad with the chips and enjoy!

A helpful tip:

Want to experiment? Add sliced jalapeño peppers or a little fresh cilantro mixed late with the beans or beef mixture.