Taco Meat – Instant Pot or Slow Cooker

Recipe adapted from Skinny Taste.

Ingredients:

• 2 lb. 93% lean ground beef
• 1 TBSP cumin, divided 2 tsp. and 1 tsp.
• 2 tsp. kosher salt
• 2 tsp. chili powder
• 2 tsp. paprika
• 1 tsp. dried oregano
• 1 small onion, minced
• 1/4 c. red bell pepper, minced
• 2 garlic cloves, crushed
• 1/2 c. water
• 1 c. tomato sauce
• 1 bay leaf
• 1 tsp. cornmeal or more, as needed to thicken, optional

Directions:

1. Instant Pot: Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 tsp. 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 c. water, tomato sauce, and bay leaf. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining 1 tsp. of cumin. To thicken, add 1 tsp. cornmeal at a time until reach desired consistency.
3. Slow Cooker: 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 tsp. 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 c. water, tomato sauce, and bay leaf. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining 1 tsp. of cumin. To thicken, add 1 tsp. cornmeal at a time until reach desired consistency

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Taco Meat – Instant Pot or Slow Cooker

Recipe by RC

Ingredients

• 2 lb. 93% lean ground beef

• 1 TBSP cumin, divided 2 tsp. and 1 tsp.

• 2 tsp. kosher salt

• 2 tsp. chili powder

• 2 tsp. paprika

• 1 tsp. dried oregano

• 1 small onion, minced

• 1/4 c. red bell pepper, minced

• 2 garlic cloves, crushed

• 1/2 c. water

• 1 c. tomato sauce

• 1 bay leaf

• 1 tsp. cornmeal or more, as needed to thicken, optional

Directions

• Instant Pot: Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 tsp. 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 c. water, tomato sauce, and bay leaf. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining 1 tsp. of cumin. To thicken, add 1 tsp. cornmeal at a time until reach desired consistency.
• Slow Cooker: 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 tsp. 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 c. water, tomato sauce, and bay leaf. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining 1 tsp. of cumin. To thicken, add 1 tsp. cornmeal at a time until reach desired consistency