Madison's Favorite Slow Cooker Beef Tacos

Madison's Favorite Slow Cooker Beef Tacos might be just the Mexican recipe you are searching for. This recipe serves 8. For $2.08 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 351 calories, 31g of protein, and 16g of fat. 1327 people have made this recipe and would make it again. A mixture of onion, garlic, romaine lettuce, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course. It is a good option if you're following a gluten free diet. It is brought to you by Skinny Taste. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 83%, this dish is excellent. Similar recipes include Madison's Favorite Slow Cooker Beef Tacos, Slow-Cooker Favorite Ground Beef and Beans, and Slow-cooker Beef Tacos.

Servings: 8

Preparation duration: 15 minutes

 

Ingredients:

1 bay leaf

2 teaspoon chili powder

1 tablespoon cumin

2 cloves crushed garlic

2 teaspoon kosher salt

2 pounds 93% lean ground beef

1 small onion, minced

1 teaspoon dried oregano

2 teaspoon paprika

2 plum tomatoes, diced

1/4 cup minced red bell pepper

2 cups shredded romaine lettuce

1 cup shredded cheddar

16 corn taco shells

1 cup tomato sauce

1/2 cup water

Equipment:

slow cooker

frying pan

Cooking instruction summary:

Slow Cooker Recipe: 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 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. Instant Pot Recipe: Press saute, add the beef and cook 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. Add 1/2 cup water and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. 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.

 

Step by step:

Instant Pot Recipe

1. Press saute, add the beef and cook 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.

2. Add 1/2 cup water and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining teaspoon of cumin.

3. 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.


Slow Cooker Recipe

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 and tomato sauce. Cover and cook on high 3 hours or low 6 to

2. Discard the bay leaf and add the remaining teaspoon of cumin.

3. 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.


Nutrition Information:

Quickview
350k Calories
30g Protein
15g Total Fat
20g Carbs
17% Health Score
Limit These
Calories
350k
18%

Fat
15g
25%

  Saturated Fat
7g
44%

Carbohydrates
20g
7%

  Sugar
2g
3%

Cholesterol
85mg
28%

Sodium
975mg
42%

Get Enough Of These
Protein
30g
61%

Zinc
6mg
46%

Vitamin B12
2µg
44%

Vitamin A
1985IU
40%

Phosphorus
380mg
38%

Vitamin B3
7mg
37%

Selenium
23µg
33%

Vitamin B6
0.62mg
31%

Iron
4mg
25%

Potassium
692mg
20%

Vitamin K
19µg
19%

Vitamin B2
0.31mg
18%

Calcium
163mg
16%

Magnesium
64mg
16%

Manganese
0.3mg
15%

Vitamin C
11mg
14%

Fiber
3g
13%

Folate
51µg
13%

Vitamin E
1mg
10%

Copper
0.2mg
10%

Vitamin B5
0.96mg
10%

Vitamin B1
0.14mg
9%

Vitamin D
0.2µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

Food Joke

Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

Popular Recipes
Peach Cobbler Muffins

Barbara Bakes

Lemon meringue cupcakes

BBC Good Food

One-Pot Turkey Sausage & Bean Ragout

Cookin Canuck

Four Ingredient Nutella Peanut Butter Cakes

Kirbie Cravings

Chocolate Zucchini Brownies

Alidas Kitchen