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Slow-Cooker Beef Tacos

SERVINGS
8
RATE THIS RECIPE
(14)
GINA HOMOLKA: Broccoli, Cheese & Potato Soup + Slow-Cooker Beef Tacos + Taco Empanadas + Spicy Turkey and Brussels Sprout Stir Fry + Carne Asada Fries
GINA HOMOLKA: Broccoli, Cheese & Potato Soup + Slow-Cooker Beef Tacos + Taco Empanadas + Spicy Turkey and Brussels Sprout Stir Fry + Carne Asada FriesNathan Congleton / TODAY
SERVINGS
8
RATE THIS RECIPE
(14)

Ingredients

Beef
  • 2 pounds 93% lean ground beef
  • 1 tablespoon cumin
  • 2 teaspoons kosher salt
  • 2 teaspoons chili powder
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 small onion, minced
  • 2 cloves garlic, crushed
  • 1/4 cup minced red bell pepper
  • 1/2 cup water
  • 1 cup tomato sauce
  • 1 bay leaf
  • To serve
  • 16 corn taco shells
  • 2 cups shredded romaine lettuce
  • 1 cup shredded cheddar
  • 2 plum tomatoes, diced
  • Chef notes

    These are the best ground beef tacos made from scratch. The beef is seasoned with homemade taco seasoning, so it has no processed ingredients. Slow cookers and pressure cookers are great for making taco meat, especially when using lean ground beef. The slow, low heat makes it come out very tender. And, because it makes so much, you'll have enough meat for several nights of leftovers.

    Swap option: You can swap the beef for ground turkey to make it even leaner. And, you can swap the taco shells for lettuce wraps to make them lower-carb.

    Preparation

    For the beef:

    If using a slow cooker: 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 2-3 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 for 3 hours or low for 6-8 hours. Discard the bay leaf and add the remaining teaspoon of cumin.

    If using an Instant Pot: Press sauté, 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 2-3 minutes until soft. Add 1/2 cup water, bay leaf and tomato sauce.

    Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining teaspoon of cumin.

    To serve:

    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.