Beef and Kale Tacos

Name: Beef and Kale Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 carrots, grated; 1 Tbsp mild chili powder; 2 garlic cloves, chopped; 227 grams ground grass-fed beef; 1 teaspoon ground cumin; 473 milliliters kale leaves sliced into thin strips; 1 Tbsp olive oil; 237 milliliters shredded cheddar or pepper Jack cheese (organic if possible); 12 teaspoons jarred salsa; 1 teaspoons sea salt; 12 corn taco shells; 2 Tbsps tomato paste; 237 milliliters water

Beef and Kale Tacos might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free recipe has 500 calories, 22g of protein, and 32g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of tomato paste, mild chili powder, kale leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Preheat the oven to 300°F.

Equipment you will use

Oven

Heat a large skillet over medium-highheat.

Equipment you will use

Frying Pan

Add the olive oil, then addthe beef, carrots, and garlic.

Ingredients you will need

Olive Oil

Carrot

Garlic

Beef

Sprinklewith the salt. Cook for 4 to 5 minutes,stirring occasionally, until meat beginsto brown and the vegetables soften.

Ingredients you will need

Vegetable

Meat

Salt

Add the chili powder, cumin, andtomato paste. Cook for an additional1 to 2 minutes, until the spices becomefragrant.

Ingredients you will need

Chili Powder

Spices

Cumin

Add the water, reduce the heat,and simmer for 4 to 5 minutes, until thebeef is no longer pink in the center.

Ingredients you will need

Water

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.

Ingredients you will need

Taco Shells

Cheese

Salsa

Kale

Meat

Equipment you will use

Oven

Fifty Shades of Kale

Ingredients you will need

Kale

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

Ingredients you will need

Kale

Collins Publishers.

Equipment

Oven

Frying Pan

Ingredients

Servings:

carrots, grated 1Tbsp

mild chili powder 2

garlic cloves, chopped 227grams

ground grass-fed beef 1teaspoon

ground cumin 473milliliters

kale leaves sliced into thin strips 1Tbsp

olive oil 237milliliters

shredded cheddar or pepper Jack cheese (organic if possible)12teaspoons

jarred salsa 1teaspoons

sea salt 12

corn taco shells 2Tbsps

tomato paste 237milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.