• Butter, to grease the baking dish
• 2 tbsp extra-virgin olive oil
• 1/2 lb lean ground beef
• 1 medium-large onion, diced
• 1 medium red bell pepper, diced
• 6 oz kale, chopped (ribs removed)
• 3/4 cup water, divided
• 4 cloves garlic, minced
• 1 (3.8 oz) can sliced black olives, divided
• 1 (14.5 oz) can diced tomatoes with juices
• 3 tbsp tomato paste
• 1 1/2 tsp chili powder
• 1 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 oz sharp cheddar cheese, shredded
• 3 (8-inch) whole wheat tortillas

Olive Salsa:

• 1/4 cup sliced black olives (reserved)
• 1/2 cup chopped cherry tomatoes
• 1/4 small onion, diced
• 2 tbsp minced parsley or cilantro
• 1 tsp fresh lemon or lime juice
• 1 tsp olive oil
• Pinch of salt and black pepper