Beef and Kale Tacos

Name: Beef and Kale Tacos
Yield: 4 servings
Ingredients: 1 1 tablespoon olive oil; 1 1/2 pound ground grass-fed beef; 1 2 carrots, grated; 1 2 garlic cloves, chopped; 1 1/2 teaspoon sea salt; 1 1 tablespoon mild chili powder; 1 1 teaspoon ground cumin; 1 2 tablespoons tomato paste; 1 1 cup water; 1 12 corn taco shells; 1 2 cups kale leaves sliced into thin strips; 1 1 cup shredded cheddar or pepper Jack cheese (organic if possible); 1 12 teaspoons jarred salsa

From the kitchen of Carly

Grass-fed beef seasoned with cumin and chili powder, simmered with grated carrots and tomato paste into a savory, deeply flavored filling. Stuff into warm corn shells for tacos that taste like real food, not shortcuts.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon olive oil
11/2 pound ground grass-fed beef
12 carrots, grated
12 garlic cloves, chopped
11/2 teaspoon sea salt
11 tablespoon mild chili powder
11 teaspoon ground cumin
12 tablespoons tomato paste
11 cup water
112 corn taco shells
12 cups kale leaves sliced into thin strips
11 cup shredded cheddar or pepper Jack cheese (organic if possible)
112 teaspoons jarred salsa

Instructions

Preheat the oven to 300°F.
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.
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.