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Beef and Kale Tacos

['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']

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.

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