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