Happy Monday, everyone! I thought I’d welcome the week by sharing another current favorite recipe of mine (my spiced chicken stew being another current favorite — made that again yesterday). This meal is the perfect combination of spicy, meaty and a little creamy (thank you, mayo). The mayo is what turns this recipe from good to amazing, so don’t omit it. I know it might seem a little odd to add it to the mix, but it truly makes this recipe magical.
- 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 (I used medium)
- 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. (*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 (or other high-quality cheese) and/or avocado slices, if desired.