A long title for a simple dinner. With an excess of swiss chard in the garden and packs of frozen gound beef in the freezer, this dinner was a no-brainer. Paired with some of Rice Kernel’s favorite green foods – cucumber and avocado – this meal packs a flavorful punch and enlivened our taste buds on a “cold” northern California evening. Since my boys typically have a rice preference, I’ve opted for that tonight. Feel free to use tortillas or taco shells in place of the rice.
Swiss Chard Beef Tacos
1 pound lean ground beef, preferably organic
1 large onion, chopped
1 can diced tomatoes (or 2-3 fresh tomatoes, chopped)
2 cloves garlic, chopped
2 tablespoons taco seasoning (store-bought or homemade)
large bunch of swiss chard, chopped
Shedded lettuce and cheese, for serving
Cucumber avocado salsa, recipe follows
Cilantro lime rice, here
- Brown ground beef; drain well. Add onions and chard. Cook until wilted. Add tomatoes and seasonings. Serve with rice, salsa and any additional condiments.
Cucumber Avocado Salsa
1 Large Cucumber, seeded and chopped
2 Avocados, peeled, pitted, & cubed
2 Tbsp Fresh Cilantro, chopped
1 Tbsp Fresh Mint, chopped
Juice of 1 Lime
1 Tbsp Olive Oil
1/2 Tsp Kosher Salt
1. Place all of the ingredients in a bowl and combine.