The Tastiest Taco Meat

I love things you can throw in a crockpot and come back to later, and this beef taco recipe is no exception. PLUS, you can crockpot this or InstaPot it (I did the former because I’m not cool and I don’t have an InstaPot). This stuff is flavorful as hell, and you can eat it however you please. I cut it in half and got 4 servings out of it, but I’m providing you the full recipe below. And, for what it’s worth, I did a Keto-friendly salad with greens, cheese, tomatoes, avocado, and salsa if you even give a care.

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Crockpot Taco Meat by SkinnyTaste

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

DIRECTIONS:

CROCK POT

  • 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.

INSTA POT

  • Press sauté, 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.

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