Beef and Kale Tacos - 30g Carbs, 3g Fiber
From: 50 Shades Of Kale: Delicious & Nutritious Kale Recipes – How To Cook Kale Salad, Kale Chips, Kale Soup (Kindle) by Drew Ramsey and Jennifer Iserloh
Serves: 4
1/2 lb ground grass-fed beef
2 carrots, peeled, grated
2 cloves garlic, chopped
1/2 tsp sea salt
1 Tbsp olive oil
1 Tbsp mild chili powder
1 tsp ground cumin
2 Tbsp tomato paste
1 cup shredded organic cheddar OR pepper jack cheese
2 cups kale leaves, thinly sliced
1 12-count pkg corn taco shells
12 tsp jarred salsa
Heat a large skillet over medium-high heat. Add olive oil. Add the beef, carrot, and garlic. Sprinkle with the salt. Cook 4 to 5 minutes, stirring occasionally until meat begins to brown and the vegetables soften. Sprinkle with chili powder, cumin, and add tomato paste. Continue to cook an additional 1 to 2 minutes until the spices become fragrant. Add 1 cup of water. Reduce to a simmer and cook 4 to 5 minutes until beef is no longer pink in the center.
Meanwhile, place corn tortillas in oven preheated to 300 degrees F for 10 to 15 minutes or until warm.
Assemble tacos by spooning in 2 tablespoons meat, chopped kale, and cheese into each shell. Top with each taco with a teaspoon of salsa and serve immediately.
Serves: 4
Serving Size: 3 tacos
Nutrition per Serving: 386 Calories, 17g Fat, 5g Saturated, 45mg Cholesterol, 24g Protein, 30g Carbs, 3g Fiber, 710mg Sodiu
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