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23 Jun

Taco Bowl with Crispy Kale Chips

One-bowl meals, like this taco bowl, are a great example of achieving maximum flavor with minimal effort. When all the ingredients for a meal are piled on top of each other in a bowl, every bite brings a delicious new combination of flavor. Plus, every bite is packed with protein, healthy fat, and a variety of vegetables. And, it’s ridiculously easy to make.

Start by mixing up a batch of taco seasoning. It’s a bold but not overpowering spice blend that can be used to season any type of meat, or vegetable for that matter. Double the recipe if you like, then store extra in your spice drawer to season other meals.

Next, slice up a variety of peppers and an onion and saute them in the same pan as the seasoned meat. Then gather up your garnishes. Avocado and tomato are a must for a taco bowl. Baked kale chips are optional, but add the perfect crunch. You could stop there if you wanted to, but why? The beauty of a one-bowl meal is that the more ingredients you add, the better it tastes. Cilantro, mixed greens, salsa, grated cheese, sour cream, black olives, green onions…dig through your kitchen and add whatever sounds good.

Pile everything high in a bowl, grab a fork and sit down to eat. In 20 minutes or less you’ve just made an incredibly delicious meal without breaking a sweat.

Servings: 3-4


Taco Seasoning

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon coriander
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder or a few minced garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Taco Bowl

  • 1 pound of ground or thinly sliced meat
  • 1 to 2 onions, thinly sliced
  • 3 bell peppers, sliced
  • 1 or 2 other peppers such as Anaheim, poblano or jalapeno, sliced (optional)
  • 2 avocados, sliced
  • 2 to 3 tomatoes, roughly chopped
  • 1 small head of kale
  • Optional garnishes: cilantro, mixed greens, cheese, sour cream, salsa, green onions, black olives, etc.


Mix together the taco seasoning spices. Set aside.

To make the kale chips, preheat the oven to 300 degrees Fahrenheit. Remove the stems and separate the leaves from the tough center rib. Rip or cut the leaves into small pieces then toss with olive oil and a few pinches of taco seasoning. Bake the leaves in a single layer – this is important because if you crowd too many into one pan they won’t get as crisp. Bake for about 20 minutes until leaves are crisp and easily crumble.

While the kale chips bake, sprinkle the rest of the taco seasoning on the meat.

In a large skillet over medium-high heat warm a few tablespoons of oil and saute the onion just a few minutes. Add the bell peppers to the skillet. Saute about five minutes more until the onion and peppers are brown around the edges and a little bit soft.

Add the meat. Saute with the veggies until cooked.

In serving bowls, combine the meat, peppers and onion with avocado and tomato. Top with kale chips and other garnishes.

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Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. yummmm

    Kyle wrote on June 23rd, 2012
    • Does look good!

      Knifegill wrote on June 23rd, 2012
  2. Yum! I love the recipes you give us! Thanks!

    The Girl in Yoga Pants wrote on June 23rd, 2012
  3. I can do this! YUMMO :)

    Lucy wrote on June 23rd, 2012
  4. Looks very yummy. I’ll definitely be making up that taco seasoning soon!

    Primal Toad wrote on June 23rd, 2012
  5. this is a perfect saturday night summer meal especially for kids, thanks! now i know what we’re having tonight :)

    mars wrote on June 23rd, 2012
  6. I am a huge fan of Mexican food, and those taco seasoning packets can have ingredients that are dicey. The trick is to make a HUGE ziploc bag of a taco spice blend (like this one) to have on hand. If you don’t want to make your own, Penzey’s Spices has some fun (clean) taco spice blends.

    Alexis Collins wrote on June 23rd, 2012
  7. Taco night is the best!!!! :)

    yoolieboolie wrote on June 23rd, 2012
  8. Just got a great deal on ground beef at the farmers market- So happy to have another idea besides burgers!

    Grok Fox wrote on June 23rd, 2012
  9. Great-looking recipe that I will be trying soon. I would bypass the kale chips, however. I prefer my greens lightly steamed.

    Shary wrote on June 23rd, 2012
  10. Great way to combine a wonderful rainbow of vegetables and spices!

    Brad wrote on June 23rd, 2012
  11. Kale chips with taco meat! Why didn’t I think of that???

    Steph wrote on June 23rd, 2012
  12. Eye (& mouth) candy! Must … eat … soon! Love the idea of adding kale chips… never thought of doing that.

    Kevin T wrote on June 23rd, 2012
  13. Simple,tasty,colorful,economical and nutritious…perfect!

    Cormac wrote on June 23rd, 2012
  14. Picked up both kale and grass fed ground beef today! Wonder if the kale could be made crispy leaving the leaves whole to use as an edible “bowl”? Might experiment with that. I don’t have peppers but I I have squash blossoms which would go very nicely with this dish. I just can’t seem to ever follow a recipe…lol!

    Keri wrote on June 23rd, 2012
  15. I love the way the kale chips stand in for the crunch of a taco shell! Thanks for the idea.

    Debra wrote on June 23rd, 2012
  16. Posted by Worker Bee 😀

    Rick E. wrote on June 23rd, 2012
  17. The meat needs a little finely diced habanero and/or serrano chile for my liking.

    Rob D wrote on June 23rd, 2012
  18. We use crunchy lettuce leaves as the taco shell to wrap it all up in. Kids love it.

    Shell wrote on June 23rd, 2012
  19. I made this for dinner tonight, with ground bison. VERY yummy! And I really like kale chips!

    Goldie wrote on June 23rd, 2012
  20. looks delicious! i lovvvvvve making kale chips! so healthy and yummy!

    Caralyn @ glutenfreehappytummy wrote on June 23rd, 2012
  21. YUM. Can’t wait to try this. I love to spoon salsa and sour cream over kale chips while my not-fully-primal husband and son have regular taco chips. I’m workin’ on them!

    MississippiMama wrote on June 23rd, 2012
  22. Nummy, num, num!!!

    Jennifer wrote on June 23rd, 2012
  23. Looks delicious!! Especially if your using local organic veggies and meats

    Max Ungar wrote on June 24th, 2012
  24. Looks so yummy!

    faith wrote on June 24th, 2012
  25. You know those dried ancho chili peppers you can get at the store? They’re about the texture of sun-dried tomatoes. If you cut those into strips, and put them in the oven until they get crispy, you can crumble them on top of this for added deliciousness.

    Ware wrote on June 24th, 2012
  26. This is perfect! I just made a huge batch of kale chips for the first time in my dehydrator yesterday. So delicious! Thanks for this post.

    Scooch wrote on June 25th, 2012
  27. Awesome! I love fahitas, but can’t quite ween myself away from the flour tortilla, so I hope this bowl will help :-)

    MonicaP wrote on June 25th, 2012
  28. Can’t forget the cinammon from the taco seasoning list!

    Joshua wrote on June 25th, 2012
  29. I made this today and honestly it was AMAZING. I had to use ground turkey instead of ground beef but it turned out great.. I will definitely be making this every time I crave Mexican.. It’s so nutritious too.. so many vegetables and good fats.. I recommend adding cilantro in at the end, it really tied it all together and made it so great!

    Hailey wrote on June 26th, 2012
  30. Love the recipe for its simplicity and the nutrient content, keep them coming! The pictures definitely made me hungry!

    Matthew Hampton wrote on June 27th, 2012
  31. Hell yes. I’m going to make the shit out of this.

    Rachel wrote on June 27th, 2012
  32. this looks simple & good. thanks.
    perhaps i’ll like kale more this way!

    (i dont’ know how to cook kale; it always tastes a little bitter & “grassy” which i hate)

    pam wrote on June 28th, 2012
  33. To drain or not…?
    To lick the bowl or not….?

    I just made this recipe with some not-so-lean grass fed ground beef. It was awesome with a side salad of arugula, cucumbers, more tomatoes and a gulp of EVOO.

    I am wondering if I should drain the liquid (coconut oil, beef fat, water) that sits in saute pan and plate after finishing? Or just slop it up with some cauliflower rice or squash?

    Doug wrote on June 29th, 2012
    • I dump the lovely liquids in the pan over my salad… makes a lovely dressing for it! and any that is left, I get with a spoon!

      Karen B. wrote on July 7th, 2012
  34. I just made this for dinner for me and my SAD family — they had it with taco shells, and I had it primal. My family **loved** this, and I thought it was a perfect meal. I loved adding the kale chips — what a great way to get the taco crunch without actually having taco shells! I had mine with sour cream, shredded cheese, avocado and tomato, along with the kale chips. Delicious!

    Jackie Kessler wrote on July 6th, 2012

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