toppings for potatoes: shredded cheese, avocado, sour cream, salsa
In a large heavy skillet, cook the beef, onion, garlic, and chili powder until the meat is cooked through, and the onion has become translucent. Season to taste with salt and pepper.
Stir in the kale and tomato sauce. Cover and simmer 10 minutes.
Spoon the hot mixture onto the baked sweet potatoes and serve with the toppings.
To freeze: Divide the meat mixture into meal-size portions in plastic containers. Chill in the refrigerator before freezing. Store in the freezer for up to two months. Thaw in the refrigerator. Reheat the mixture in a saucepan and procede with the recipe.