Madison's Favorite Slow Cooker Beef Tacos

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 40 minutes

Składniki

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)

Wskazówki

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 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.

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 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.

Wartości Odżywcze

• Wielkość Porcji: 2 tacos
• Kalorie: 382 kcal
• Tłuszcz Całkowity: 20 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 86 mg
• Sód: 744 mg
• Węglowodany Całkowite: 24 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 4 g
• Białko: 31 g