Slow Cooker Beef Tacos
Description
Make beef for tacos in your slow cooker for a crowd or use the left-overs for tostadas or taco salad.
Ingredients
2 lb. 93% lean ground beef
1 T. cumin, divided
2 t. kosher salt
2 t. chili powder
2 t. paprika
1 t. dried oregano
1 small onion, minced or grated
2 cloves crushed garlic
1/4 c. minced red bell pepper
1/2 c. water
1 c. tomato sauce
1 bay leaf
16 corn taco shells
Toppings:
2 c. shredded romaine lettuce
1 c. shredded Cheddar cheese
2 plum tomatoes, diced
Directions
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Brown beef in a large non-stick skillet over high heat, breaking it into smaller pieces while cooking. When no longer pink, add 2 t. cumin along with the remaining dry spices, onion, bell pepper and garlic; stir; cook 2 - 3 minutes until soft; transfer to the slow cooker with 1/2 c. water and tomato sauce. Cover; cook on High 3 hours or Low 6 - 8 hours. Discard the bay leaf. Add the remaining t. cumin.
Heat taco shells according to the package directions; assemble by placing 1/4 c. beef in each shell, topped with lettuce, 1 T. cheese and tomato.
8 Servings