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

Steps

1. 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.
2. 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.
3. 8 Servings