Beef And Kale Tacos

• 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

1. Preheat the oven to 300u0b0F.
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.
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.

olive oil, ground grass, carrots, garlic, salt, chili powder, ground cumin, tomato paste, water, corn taco, kale, pepper, salsa

Taken from www.epicurious.com/recipes/food/views/beef-and-kale-tacos-51207630 (may not work)