Beef & Kale Tacos

Add Kale to your taco for a healthy boost

We absolutely love tacos in our house and this week we received some red peppers, kale, onions and jalapenos from Huffman's Homestead in our CSA Box, so I whipped up this cool and fresh recipe by adding some ground beef and avocados I had on hand.

INGREDIENTS

1 pound ground grass-fed beef
4 garlic cloves, chopped
1 red pepper, chopped
1 medium onion, chopped
1/2 teaspoon sea salt
2 tablespoon mild chili powder
2 teaspoon ground cumin
2 tablespoons tomato paste
1 cup water
2 cups kale leaves sliced into thin strips
12 corn taco shells
1 cup cotija cheese
1 chopped avacado with lime juice
1 chopped jalapeno
chopped cilantro
finely chopped white onions
serve with your favorite salsa and sour cream, if desired

PREPARATION

Preheat the oven to 300°F.
Heat a large skillet over medium-high heat. Add the olive oil, then add the beef. Sprinkle with the salt. Cook for 4 to 5 minutes, stirring occasionally, until meat begins to brown.
Add the pepper, onions and garlic and cook until softened, about 5 minutes.
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.
Stir in the sliced kale until wilted (about one minute).
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 the meat/kale mixture and top with cheese, avocado, jalapeno, cilantro and onions.

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