Madison's Favorite Slow Cooker Beef Tacos
Taco night happens once a week in my house, these are the BEST ground tacos made from scratch! We make this taco recipe with beef or turkey, it's delicious both ways.
Foto: SkinnytasteIngredients
- 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
- 1/4 cup minced red bell pepper
- 1/2 cup water
- 1 cup tomato sauce
- 1 bay leaf
- 16 corn taco shells
- 2 cups shredded romaine lettuce
- 1 cup shredded cheddar
- 2 plum tomatoes (diced)
Steps
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 1/2 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 1/4 cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.
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 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.
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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