This Mexican beef and greens bowl is a current favorite recipe of mine and it’s so easy to make! It’s the perfect combination of spicy, meaty and a little creamy.
The mayo is what turns this recipe from good to amazing, so don’t omit it. I know it might seem like an odd addition, but it truly makes this recipe magical. It ties the recipe together and cools down the heat of the spices a bit too.
Mexican Beef and Greens Bowl
- 2 lb grass-fed ground beef
- 1/2 yellow onion, chopped
- 1 large clove garlic, minced
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp sea salt
- Black pepper, to taste
- 1.5 cups fresh green beans, trimmed and cut into 2-inch pieces
- 2/3 cup fresh salsa, plus more to taste, if desired
- 1 bunch green kale, stemmed and torn into pieces
- 1/3 – 1/2 cup homemade avocado oil mayo or this brand if you don’t have any homemade on hand
- Grated raw grass-fed cheddar and/or avocado slices for serving, optional
- Warm a large pan over medium heat. *Add the ground beef and break up with a wooden spoon. Then, add the onion and garlic. (*Note: I used 15% ground beef, so didn’t need to add any fat to the pan, but if you’re using leaner ground beef, you may need to melt some fat of your choice before browning the meat with the onion and garlic).
- Continue cooking the meat mixture and then add the cumin, chili powder, paprika, sea salt and black pepper. Stir to distribute the spices.
- Stir in the green beans and salsa. Continue to cook for a few minutes.
- When the beans have softened slightly, stir in the kale. Cook 1-2 minutes more or until kale has wilted down. Turn off the heat and stir in the mayo.
- Serve with grated raw grass-fed cheddar, if tolerated and/or avocado slices, if desired.