|15 min||15 min||4|
|454 gm||Ground turkey, extra lean (can use chicken or lamb)|
|1 medium||Carrots (grated)|
|1 medium||White onion (finely chopped)|
|1 clove(s)||Garlic (minced)|
|3 leaves||Kale (de-stemmed and chopped)|
|1/2 cup||Tomato-Basil pasta sauce (1/2 cup to 3/4 cup)|
|1 tsp||Chili powder|
|4 medium shell(s)||Taco shell|
|8 tbsp shredded||Cheddar cheese (topping - 2 tbsp per taco)|
|1 cup||Cucumber (topping - 1/4 cup per taco, diced)|
|1 cup chopped||Tomato (topping - 1/4 cup per taco)|
|8 tbsp||Salsa, ready-to-serve (topping - 2 tbsp per taco)|
|4 tbsp||Sunflower sprouts (topping - 2 tbsp per taco)|
1. Cook the meat in a frying pan and drain any fat, if using lamb. Add in onion, carrot and garlic. Cook until softened.
2. Add the kale, tomato sauce and chile powder and cook for another five minutes.
3. Warm taco shells through in the oven and serve with the toppings already at the table.
4. For younger kids who can’t get their mouth around a taco, break it in half and let them top it like a pizza. Set the table with a fork so those bits that fall off are gobbled up too!
Time Saving Tip:
Prepare the meat mixture the night before, grate your cheese and chop the toppings. Before supper, warm meat in a hot pan on the stove for a few minutes. Warm the taco shells in the oven.