Beef and Carrot Tacos with Kale

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Servings 4-6

Prep. Time 10 mins

Cooking Time 30 minutes

    • ½ bag Harvest Fresh chopped kale
    • ½ package Harvest Fresh Nantes carrots, grated
    • 1 tablespoon olive oil
    • ½ pound lean ground beef
    • 2 garlic cloves, chopped
    • ½ teaspoon sea salt
    • 1 tablespoon mild chili powder
    • 1 teaspoon ground cumin
    • 2 tablespoons tomato paste
    • 1 cup water
    • 12 mini taco shells
    • 1 cup shredded jalapeno Havarti or pepper Jack cheese
    • 12 teaspoons jarred salsa
    • optional sour cream
    • optional chopped cilantro
    Preheat the oven to 300°F.
    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 15 – 20 minutes, until the beef is cooked.
    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 chopped kale and cheese into each shell. Top each taco with 1-teaspoon salsa, optional sour cream and cilantro and serve immediately.