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Madison's Favorite Slow Cooker Beef Tacos

4.92 from 130 votes

Taco night happens once a week in my house, these are the BEST ground tacos made from scratch! We make this taco recipe with beef or turkey, it's delicious both ways.

Prep Time: 15

Cook Time: 25

Total Time: 40

Yield: 8 Servings

Course: Dinner

Cuisine: American, Mexican

Ingredients

2 pounds 93% lean ground beef
1 tablespoon cumin
2 teaspoon kosher salt
2 teaspoon chili powder
2 teaspoon paprika
1 teaspoon dried oregano
1 small onion (minced)
2 cloves crushed garlic
1/4 cup minced red bell pepper
1/2 cup water
1 cup tomato sauce
1 bay leaf
16 corn taco shells

Toppings:

2 cups shredded romaine lettuce
1 cup shredded cheddar
2 plum tomatoes (diced)

Instructions

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, bay leaf 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, 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.
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.

Video

Notes

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.

Nutrition

Serving: 2tacos, Calories: 382kcal, Carbohydrates: 24g, Protein: 31g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 86mg, Sodium: 744mg, Fiber: 8g, Sugar: 4g

- WW Points: 6

Printed from Skinnytaste: https://capital-signalpath.live/madisons-favorite-slow-cooker-beef-tacos/%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-48340":{"type":"food","name":"Madison's Favorite Slow Cooker Beef Tacos","slug":"wprm-madisons-favorite-slow-cooker-beef-tacos","image_url":"https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2016\/09\/Madisons-Favorite-Slow-Cooker-Beef-Tacos.jpg","rating":{"count":130,"total":639,"average":4.92,"type":{"comment":130,"no_comment":0,"user":0},"user":0},"ingredients":[{"uid":0,"amount":"2","unit":"pounds","name":"93% lean ground 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