1 tbsp salt-free mexican or southwest seasoning, or to taste
6 oz 96% lean ground beef
3 cups kale leaves, finely slivered
1⁄4 cup canned no-salt-added black beans, rinsed and drained
3 tbsp fresh or no-salt-added canned corn, rinsed and drained
1⁄2 green bell pepper, cut into bite-size pieces
1⁄4 small avocado (optional)
1/3 cup fresh pico de gallo, or salsa, drained
2 tbsp reduced-fat southwest or ranch salad dressing
1 oz low-fat cheddar cheese
6 baked tortilla chips, broken
1) Mix seasoning with beef.
Toss kale, beans, corn, bell pepper, and avocado in a bowl.
2) Place a frying pan over medium heat and “crumble” the beef into it. Cook until no longer pink, about 5 minutes.
3) Add pico de gallo and dressing to the veggie bowl and toss. Top with cheddar, chips, and beef. Serve immediately.
574 calories, 57g protein, 50g carbs, 20g fat, 12g fiber
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