Taco night happens once a week in my house, this is the best taco recipe made from scratch! We make it with beef or turkey, it's delicious both ways.
Ingredients
2 pounds 93% lean ground beef
1 tablespoon cumin
2 teaspoon kosher salt
2 teaspoon chili powder
2 teaspoon paprika
1 teaspoon dried oregano
1 small onion, minced
2 cloves crushed garlic
¼ cup minced red bell pepper
½ cup water
1 cup tomato sauce
1 bay leaf
16 corn taco shells
TOPPINGS:
2 cups shredded romaine lettuce
1 cup shredded cheddar
2 plum tomatoes, diced
Instructions
SLOW COOKER RECIPE:
Brown the beef in a large nonstick skillet over high heat, 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, then transfer to the slow cooker along with ½ cup water, bay leaf and tomato sauce. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining teaspoon of cumin.
Heat the taco shells according to the directions, then assemble placing ¼ cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.
INSTANT POT RECIPE:
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.
Add ½ 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.
Heat the taco shells according to the directions, then assemble placing ¼ cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/madisons-favorite-slow-cooker-beef-tacos/