Ingredients
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2,2 Pounds 93% Lean Ground Beef Cups Shredded Romaine Lettuce
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1,1 Tablespoon Cumin Cup Shredded Cheddar
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2,2 Teaspoon Kosher Salt Plum Tomatoes Diced
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2 teaspoon chili powder
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2 teaspoon paprika
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1 teaspoon dried oregano
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1 small onion (minced)
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2 cloves crushed garlic
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1/4 cup minced red bell pepper
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1/2 cup water
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1 cup tomato sauce
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1 bay leaf
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16 Corn Taco Shells
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Directions
Prep Time: 15min | Cook Time: 25min | Serves: 8
Add your favorite toppings and guacamole on the side and your family will love you! I promise this will be your favorite new taco recipe! The beef is seasoned with my homemade taco seasoning, so no processed ingredients. And because it makes so much you’ll have enough meat for several nights! We usually have tacos one night and I’ll use the rest of the meat for leftovers over tostadas, taco salads or to freeze for another night.,The slow cooker and pressure cooker are great for making taco meat, especially when using lean ground beef like I use here because the slow low heat makes them come out very tender. Can also be made with ground turkey or chicken or swap the taco shells for lettuce wraps to make them low-carb.,We love taco nights in my home SO much that I created an entire chapter in my new cookbook dedicated to tacos! Everything from traditional beef tacos to more creative tacos like Aji Tuna Poke Jicama Tacos, Indian inspired Cauliflower-Potato Tacos with Lime-Cilantro Chutney (my favorite!), Slow Cooker Salsa Verde Chicken Taquitos, Korean Tacos, just to name a few! Out of all my taco recipes, these are the most kid-friendly – the tacos my 6 year old daughter Madison loves!,To make prep even more efficient, chop your veggies while the meat is cooking (instead of ahead of time).,After your veggies are chopped (and meat is still cooking), combine your dry spices in a small bowl. When possible, I like to combine dry spices instead of adding them one by one because it helps ensure spices are evenly distributed.
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Steps
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1
Done
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Heat the taco shells according to the directions, then assemble placing 1/4 cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato |
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2
Done
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Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft. |
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3
Done
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Add 1/2 cup water, bay leaf and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining teaspoon of cumin. |
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4
Done
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Heat the taco shells according to the directions, then assemble placing 1/4 cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato. |
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