Beef And Kale Tacos Recipes

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BEEF AND KALE TACOS



Beef and Kale Tacos image

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.

Provided by Drew Ramsey, M.D.

Yield Serves 4

Number Of Ingredients 13

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

Steps:

  • 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 4 to 5 minutes, until the beef is no longer pink in the center.
  • 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.

KALE LASAGNA WITH MEAT SAUCE



Kale Lasagna with Meat Sauce image

Even though it is a lot of work, this kale lasagna with meat sauce is one of my favorite things to make for a crowd of people. And it's really not that hard to do.

Provided by pdkcrafts.blogspot.ca

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 12

Number Of Ingredients 15

1 pound Italian pork sausage, casings removed
1 pound ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (14.5 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
½ cup vegetable broth
2 tablespoons Italian seasoning
salt and ground black pepper to taste
1 (16 ounce) package lasagna noodles
1 (16 ounce) container ricotta cheese
2 cups chopped kale
1 egg
1 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Combine ricotta cheese, kale, and egg in a bowl.
  • Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.
  • Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 41.4 g, Cholesterol 95.8 mg, Fat 24.2 g, Fiber 3.7 g, Protein 35.1 g, SaturatedFat 11.5 g, Sodium 1030.8 mg, Sugar 6 g

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