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

　　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

　　

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

Per serving (3 tacos): 386 calories

　　24 g protein

　　30 g carbohydrates

　　17 g fat (5 g saturated)

　　45 mg cholesterol

　　3 g fiber

　　710 mg sodium

　　#### Nutritional analysis provided by _Fifty Shades of Kale_

　　Reprinted with permission from Fifty Shades of Kale: 50 Fresh & Satisfying Recipes That Are Bound to Please by Drew Ramsey, M.D., & Jennifer Iserloh. Copyright © 2013 by Drew Ramsey, M.D., and Jennifer Iserloh; photographs © Ian McSpadden. Published by HarperCollins Publishers.