Beef and Kale Tacos

Ingredients

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

Equipment

• frying pan
• oven

Directions

1. Preheat the oven to 300°F.
2. Heat a large skillet over medium-highheat.
3. Add the olive oil, then addthe beef, carrots, and garlic.
4. Sprinklewith the salt. Cook for 4 to 5 minutes,stirring occasionally, until meat beginsto brown and the vegetables soften.
5. Add the chili powder, cumin, andtomato paste. Cook for an additional1 to 2 minutes, until the spices becomefragrant.
6. Add the water, reduce the heat,and simmer for 4 to 5 minutes, until thebeef is no longer pink in the center.
7. Meanwhile, place the taco shells inthe oven for 5 to 10 minutes to warmthem (or warm them in the toasteroven). Assemble each taco by spooningin 2 tablespoons of the meat and someof the kale and cheese into each shell.Top each taco with 1 teaspoon salsa andserve immediately.
8. Fifty Shades of Kale
9. Reprinted with permission from Fifty Shades of Kale: 50 Fresh & Satisfying Recipes That Are Bound to Please by Drew Ramsey, M.D., & Jennifer Iserloh. Copyright © 2013 by Drew Ramsey, M.D., and Jennifer Iserloh; photographs © Ian McSpadden. Published by Harper
10. Collins Publishers.