Kale & Ground Meat Tacos

buffalo kale tacos on a plate with limes, pico de gallo and sliced avocados on the slide

Servings: 4

Prep Time: 2

Cook Time: 10

Total Time: 12

These kale tacos will forever change the way you think about veggies in your tacos. They're perfectly seasoned and easy to make.

5 from 2 votes

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Ingredients

1 tablespoon oil
1 pound ground meat
2 large carrots, grated
½ onion, chopped
2 garlic cloves, minced
1 ½ tablespoons taco seasoning
2 tablespoons tomato paste
½ cup water
1 bunch kale (about 2 cups), stems removed and chopped
8 taco shells or tortillas
Taco toppings

Instructions

Prep:

On a cutting board, grate and chop the veggies. Remove the stemps from the kale, and chop it into shreds.

Cook:

Heat a large skillet over medium-high heat. Once hot, add the oil and distribute it around the pan. Add the meat and break it up with a spatula around the pan. Add the carrots, onion, and garlic and toss the veggies with the meat as they cook, for 5 to 7 minutes until the meat begins to brown and the veggies soften.
Sprinkle the taco seasoning on top, add the tomato paste to the pan, and stir to combine. Add the water and the chopped kale to the pan, cover, and simmer for 3 to 5 minutes until the kale has softened. Stir to combine.

Serve:

Scoop the kale and meat mixture into taco shells or tortillas and top with your favorite taco toppings.

Notes

Ground buffalo meat is very lean and therefore, no draining of the “fat” is necessary for this recipe. You can also use ground beef or turkey as a substitute.

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