Are you in love with a hard-core carnivore who simply won't touch the green stuff? Well, here's the perfect way to get your sweetie to eat less meaty. He'll never notice the veggies in this beef lover's delight. He probably also won't notice that the meat in his taco contains zinc, niacin, and vitamin B12, essential vitamins and minerals for robust health. Shh… it'll be our little secret.
Ingredients
Serves 4
Step 1
Preheat the oven to 300°F.
Step 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.
Step 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.
Nutrition Per Serving
Leave a Review
Reviews (5)
Back to TopSo good! Chopped up some of the hard kale stalks and cooked that in with the beef and carrots. Left the leafy part for the topping.
Kt.murphy
Quincy, MA
10/20/2017
Love this. The carrots add a nice touch a sweetness. Great for a weeknight meal or cooking for a crowd.
blaake
4/4/2016
Easy, Yummm, great for Tuesday Taco Night! I served with optional sour cream.
janainahborg
Torrington, CT
1/8/2016
We LOVED this recipe. I have never thought of adding shredded carrots to up the veggie count for tacos. My family loves taco salad night. So instead of the kale, we serve it over chips and mixed baby greens of choice. When sauteeing the carrots, garlic and meat, I also added peppers and onions. Didn't have tomato paste, so just added fresh tomatoes and cooked it down. The veggies almost outnumbered the ground meat. Loved the simplicity and the yumminess of it. My two hungry boys, 12 and 14, ate it right up.
laurels_kitchen
10/30/2014
Maybe because the author skipped cooking the kale ... we may overlook the recipe.
mkingsails
Jamison, PA
2/10/2014
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