Madison's Favorite Slow Cooker Beef Tacos
Madison's Favorite Slow Cooker Beef Tacos might be just the Mexican recipe you are searching for. This recipe serves 8. For $2.08 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 351 calories, 31g of protein, and 16g of fat. 1327 people have made this recipe and would make it again. A mixture of onion, garlic, romaine lettuce, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course. It is a good option if you're following a gluten free diet. It is brought to you by Skinny Taste. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 83%, this dish is excellent. Similar recipes include Madison's Favorite Slow Cooker Beef Tacos, Slow-Cooker Favorite Ground Beef and Beans, and Slow-cooker Beef Tacos.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
1 bay leaf
2 teaspoon chili powder
1 tablespoon cumin
2 cloves crushed garlic
2 teaspoon kosher salt
2 pounds 93% lean ground beef
1 small onion, minced
1 teaspoon dried oregano
2 teaspoon paprika
2 plum tomatoes, diced
1/4 cup minced red bell pepper
2 cups shredded romaine lettuce
1 cup shredded cheddar
16 corn taco shells
1 cup tomato sauce
1/2 cup water
Equipment:
slow cooker
frying pan
Cooking instruction summary:
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 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 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.
Step by step:
Instant Pot Recipe
1. 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.
2. Add 1/2 cup water and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. 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.
Slow Cooker Recipe
1. 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 and tomato sauce. Cover and cook on high 3 hours or low 6 to
2. 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.
Nutrition Information:
covered percent of daily need
