Beef and Kale Tacos

Ingredients for Beef and Kale Tacos

• 1 tablespoon olive oil

• 230g ground grass-fed beef

• 2 carrots, grated

• 2 garlic cloves, chopped

• 1/2 teaspoons sea salt

• 1 tablespoon mild chilli powder

• 1 teaspoon ground cumin

• 2 tablespoons tomato paste

• 1 cup water

• 12 corn taco shells

• 2 cups kale leaves sliced into thin strips

• 120g shredded cheddar or pepper Jack cheese (organic if possible)

• 60ml jarred salsa

Preheat the oven to 149°C.

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 chilli 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 centre.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.