• Make the taco seasoning by whisking all the spices and sugar in a bowl. It makes about 2 ½ tablespoons. I store the leftovers in a little spice jar or OXO pop container to make the next time quick and easy.
• Preheat the oven to 350°F with the fan (convection) or 375°F

Cook the veggies:

• In a large pan, heat up 1-2 tablespoons canola oil and sauté bell peppers and onion until softened and they have a little char.
• Reduce heat and add minced garlic and chopped kale. Depending on the size of your pan you might need to add the kale in batches to allow it to soften and shrink before you add more. Season with kosher salt.
• Pour into casserole dish. Sprinkle with a little Mexican cheese blend.
• Add the drained black beans. You can use any canned beans that you enjoy. I’ve used kidney beans as well as some other “non-traditional” beans and they are all good.

Cook the taco meat:

• Season ground beef with 2 large pinches of kosher salt and the taco seasoning.
• In the same sauté pan, add a little more oil then sear ground beef. [If you want to speed up the process and you don’t mind the dishes, then you can simultaneously cook the veggies and ground beef. I always start the vegetables first because they take longer.]
• Cook almost all the way then add 2 tablespoons of tomato paste. Cook until ground meat is done.
• Add the taco meat on top of the beans in the casserole dish.
• Top with remaining cheese. (6- 8 oz bag total) Cover with foil.
• Cook in preheated oven or in the air frier (set to air fry 350°F) for 15 minutes or until cheese has melted and the kale has rewarmed.