Ingredients for Madison’s Beef Tacos:
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2 pounds 93% lean ground beef
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1 tablespoon cumin
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2 teaspoon kosher salt
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2 teaspoon chili powder
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2 teaspoon paprika
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1 teaspoon dried oregano
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1 small onion, minced
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2 cloves crushed garlic
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1/4 cup minced red bell pepper
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1/2 cup water
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1 cup tomato sauce
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1 bay leaf
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16 corn taco shells
Toppings for Madison’s Beef Tacos:
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2 cups shredded romaine lettuce
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1 cup shredded cheddar
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2 plum tomatoes, diced
Directions for Madison’s Beef Tacos:
- 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.
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