Kale Chips: Preheat oven at 300 Degrees Fahrenheit. Remove most of the stem from the kale leaves, and cut them the size of a potato chip.
Mix them with olive oil and kosher salt in a large bowl. Lay a piece of wax paper on a baking sheet. Place the chips on the wax paper sheet.
Place the chips in the oven for about 12 minutes, or until they become crunchy like chips. Set aside.
Toppings: While you prepare the taco sauce, slowly cook the ground meat using 1 tablespoon olive oil in a pan over low heat. To prepare the sauce: Over low heat, cook together the tomato, onion, lemon juice, cumin, chilli powder, paprika, cayenne pepper, honey, garlic using 1 tablespoon olive oil in a saucepan for about 20 minutes. Blend until smooth using a blender or food processor.
Pour the sauce and the corn into the cooked ground meat and stir over medium heat for 5 minutes.
Lay a piece of parchment paper on a baking sheet. Now place the kale chips and ground meat in layers, the same way you would prepare nachos. Sprinkle the mozzarella cheese on top.
Broil in the oven for 5 minutes or until the mozzarella turns golden brown.
Top with cilantro and guacamole (optional). Enjoy!
Kale Chips & Spicy Ground Meat Mexican-Style "Taco" Salad
Amount Per Serving (1 serving)
Calories 480Calories from Fat 252
% Daily Value*
Saturated Fat 7g44%
Vitamin A 8145IU163%
Vitamin C 101.4mg123%
* Percent Daily Values are based on a 2000 calorie diet.