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
• 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)

Directions

• 1. Slow Cooker Recipe:
• 2. 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.
• 3. 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.
• 4. Instant Pot Recipe:
• 5. 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.
• 6. 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.
• 7. 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.

Nutrition