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Beef and Kale Tacos

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  • 1 tablespoon olive oil
  • 1/2 pound ground grass-fed beef
  • 2 carrots, grated
  • 2 garlic cloves, chopped
  • 1/2 teaspoon sea salt
  • 1 tablespoon mild chili powder
  • 1 teaspoon ground cumin
  • 2 tablespoons tomato paste
  • 1 cup water
  • 12 corn taco shells
  • 2 cups kale leaves sliced into thin strips
  • 1 cup shredded cheddar or pepper Jack cheese (organic if possible)
  • 12 teaspoons jarred salsa
Servings: 4

  1. Preheat the oven to 300°F.
  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.
  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.

Estimated Nutrient Breakdown:

Calories: 1,922.74
Weight: 1,028.80g
Total Fat: 118.04g
Saturated Fat: 50.32g
Trans-Fat: 1.97g
Monounsaturated Fat: 43.48g
Polyunsaturated Fat: 13.29g
Protein: 92.85g

Cholesterol: 258.09g
Sodium: 2,491.05g
Calcium: 1,347.67g
Magnesium: 281.57g
Potassium: 2,389.40g
Iron: 12.97g
Zink: 18.07g
Phosphorus: 1,502.52

Vit A: 1,601.49
Vit B1: 0.66
Vit B2: 1.26
Vit B3: 18.19
Vit B6: 1.91
Vit B12: 5.56
Vit D: 0.79
Vit E: 0.79
Vit K1: 283.72


Caution: Eggs,Milk,Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: I be crazy about ingredients, because they are unbelievable!!

Author: Epicurious
Tags: Wild Food Box

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