CROCKPOT BEEF TACOS (INSTANT POT DIRECTIONS)
- 1 yellow onion, minced
- 2 lbs. lean ground beef (90% or higher)
- 4 cloves garlic, minced
- 4 oz can diced green chiles, drained (mild)
- 1 Tbsp tomato paste
- 8 oz tomato sauce
- 1/2 cup salsa or picante sauce
- 1 1/2 Tbsp chili powder
- 3 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano (Mexican oregano adds a beautiful flavor if you have it!)
- 1/2 tsp black pepper
- 1/8 tsp red pepper flakes
- dash of cayenne pepper
- flour or corn tortillas
- sour cream
- sliced jalapenos
- shredded cheese
- hot sauce
- black olives
- corn kernels
- or anything else you like on tacos!£
To a large skillet, add a drizzle of olive oil and heat over MED heat. Add onion and cook 5 minutes, until soft and translucent. Add beef and increase heat to MED HIGH. Brown, breaking into smaller pieces as it cooks, for another 4-5 minutes, or until no longer pink. Add minced garlic and cook another minute.
Drain grease and transfer to slow cooker. Add taco seasoning spices, diced green chiles, tomato paste, tomato sauce and salsa. Stir to combine.
Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Assemble tacos to your liking and enjoy!
Select saute, then add a drizzle of oil and minced onion. Saute for 2-3 mintues. Add beef and brown, breaking it into smaller pieces using a wooden spoon. Stir in garlic and cook 1 minute.
Stir in taco seasoning spices, diced green chiles and tomato paste. Top with tomato sauce, salsa and 1/2 cup water. Cover and cook on HIGH pressure for approximately 20 minutes.
Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Assemble tacos to your liking and enjoy!