Madison’s Beef Tacos

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

Toppings:

  • 2 cups shredded romaine lettuce

  • 1 cup shredded cheddar

  • 2 plum tomatoes, diced

Directions

  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, 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.
  2. 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.

Recipe from https://www.skinnytaste.com/madisons-favorite-slow-cooker-beef-tacos/#dBJx1K3r3diMx4zr.99

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