Stir-fry Mexican Bowl

Hi, happy Tuesday! After an eventful weekend, I think we are 95% of the way there for securing a venue for our wedding! It feels like such a relief to *almost* have this big item checked off our list because we can finally start moving forward and figuring out all the details. It’s starting to feel more and more real as time moves forward. Besides doing plenty of venue shopping this weekend and hanging out with friends, we did a ton of food prep for the week and even some recipe  experiments (yay my favorite!). I have so many recipes from the past few weeks while going through New Years|New Rules – plus a recap post of the 15-day experience to share with you! I’m definitely excited to continue to move forward with my nutrition and recipe creation projects that I’m working on.

So first things first – this recipe was a week one winner – my co-workers were even commenting all week that the office was smelling amazing a lunch because of “whatever I was eating.” Good smelling food gets people interested – good taste gets them hooked – making it nutritious is the key to change! Check it out…

Stir-fry Mexican Bowl

Servings: 4-5

Ingredients

• 1.2 lbs. grass-fed beef
• 2 Tbsp. EVOO
• 1 yellow onion (diced)
• 1 can (14 oz.) fire roasted tomatoes
• 3 heirloom tomatoes (diced)
• 1 yellow bell pepper (diced)
• 1 can green chilies (mild)
• 1 jar mild-medium salsa
• 2 tsp. cumin
• 2 tsp. garlic powder
• 2 tsp. salt
• 2 tsp. chili powder
• 1 batch kale (leaves deveined from stem)

Directions

1. Add 1 Tbsp. EVOO to deep skillet (stir-fry skillet or pot). Over medium heat, cook onions until translucent (approximately 5-6 minutes).
2. Once onions are translucent, add fire roasted tomatoes, heirloom tomatoes, yellow bell pepper, green chilies, salsa, 1 tsp. cumin, 1 tsp. garlic powder, 1 tsp. salt, 1 tsp. chili powder. Cook over medium-low heat.
3. In a separate skillet, add 1 Tbsp. EVOO, beef, 1 tsp. cumin, 1 tsp. garlic powder, 1 tsp. salt, 1 tsp. chili powder. Cook grass-fed beef over medium heat until no longer pink.
4. While the meat is cooking, add kale to the deep skillet (with vegetables). Cook over low heat.*
5. Once meat is cooked, add to the deep vegetable skillet, cook over low heat for 2 minutes – stirring to combine all ingredients.

*Kale should maintain a deep green color.

facebook   twitter   email