Beef and Kale Tacos
A healthy twist on traditional tacos featuring grass-fed beef and nutritious kale. These tacos combine seasoned ground beef with grated carrots, fresh garlic, and Mexican spices, topped with crisp kale strips and melted cheese.
Ingredients
- •1 tablespoon olive oil
- •½ pound ground grass-fed beef
- •2 whole carrots
- •2 cloves garlic
- •½ teaspoon sea salt
- •1 tablespoon mild chili powder
- •1 teaspoon ground cumin
- •2 tablespoons tomato paste
- •1 cup water
- •12 pieces corn taco shells
- •2 cups kale leaves
- •1 cup shredded cheese
- •12 teaspoons jarred salsa
Cooking Instructions
- 1.
Preheat the oven to 300°F.
5 min
- 2.
Heat a large skillet over medium-high heat. Add the olive oil, then add the beef, carrots, and garlic. Sprinkle with the salt. Cook for 4 to 5 minutes, stirring occasionally, until meat begins to brown and the vegetables soften. Add the chili powder, cumin, and tomato paste. Cook for an additional 1 to 2 minutes, until the spices become fragrant. Add the water, reduce the heat, and simmer for 4 to 5 minutes, until the beef is no longer pink in the center.
12 min
- 3.
Meanwhile, place the taco shells in the oven for 5 to 10 minutes to warm them (or warm them in the toaster oven). Assemble each taco by spooning in 2 tablespoons of the meat and some of the kale and cheese into each shell. Top each taco with 1 teaspoon salsa and serve immediately.
10 min
