Instructions

1. 1

   In a large nonstick skillet, sear the beef over high heat, ensuring to crumble it into smaller bits as it cooks. Once it has lost its pink color, mix in 2 teaspoons of cumin along with the other dry spices, diced onion, bell pepper, and minced garlic. Stir and sauté for 2 to 3 minutes until the vegetables soften, then transfer this mixture to the slow cooker. Add 1/2 cup of water, a bay leaf, and the tomato sauce. Cover and let it cook on high for 3 hours or on low for 6 to 8 hours. After cooking, remove the bay leaf and stir in the remaining teaspoon of cumin.

2. 2

   Prepare the taco shells following the package instructions. Once warmed, fill each shell with 1/4 cup of the cooked beef and top with shredded lettuce, 1 tablespoon of cheese, and diced tomatoes.

3. 3

   Set your pressure cooker to the sauté function, then add the beef, breaking it apart as it cooks. After it turns brown, incorporate 2 teaspoons of cumin along with the rest of the dry spices, onion, bell pepper, and garlic. Stir and cook for 2 to 3 minutes until the vegetables are tender.

4. 4

   Pour in 1/2 cup of water, add the bay leaf, and the tomato sauce. Secure the lid and cook on high pressure for 20 minutes; allow for a natural release afterward. Remove the bay leaf and stir in the remaining teaspoon of cumin.

5. 5

   Warm the taco shells according to the instructions provided, then fill each one with 1/4 cup of the beef mixture, and top with lettuce, a tablespoon of cheese, and chopped tomatoes.

Nutrition Information

Notes & Tips

• This recipe makes enough for 2 nights for a family of 4. You can freeze half, to freeze transfer to a freezer safe container and freeze for up to 3 months. To reheat, transfer to the refrigerator the night before to thaw, then reheat on the stove or microwave.