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BETH'S EASY SLOW COOKER BEEF TACO RECIPE
Serves-6-8
INGREDIENTS:
1 tsp (5 ml) olive oil
2 lbs (900 g) ground chuck beef (85% lean 15% fat)
2 tsp (10 ml) salt
freshly cracked pepper
1 cup (150 g) white onion
5 garlic cloves
2 cans (30 oz/900 ml) diced tomatoes
3 tbsp (45 ml) tomato paste
1 cup (240 ml) water
2 tsp (10 ml) smoked paprika
2 tsp (10 ml) cumin
2 tsp (10 ml) ground coriander
4 tsp (20 ml) dried oregano
1 tsp (5 ml) white vinegar
SERVE WITH:
Store-bought taco shells
A selection of hot sauces
1 cup (240 ml) grated sharp cheddar cheese
1 cup (240 ml) shredded iceberg lettuce
METHOD:
Set slow cooker on brown/saute at 400F.(200C). Drizzle oil in the cooking pot and brown meat until cooked through.
Then add all ingredients to the slow cooker.
Press: Slow Cook. Allow to slow cook on low for anywhere for 3-7 hours.
Just before serving check add 1 tsp white vinegar, stir to combine. Serve with store-bought taco shells, cheese, shredded lettuce and hot sauce.
Makes for great easy leftovers too!
NOTE: If not making in a slow cooker, use a large stockpot or dutch oven. Drizzle 1 tbsp of oil in the pot and saute onions until soft and tender. Then brown meat until cooked through, then add all ingredients and simmer for 30-40 minutes until most liquid is evaporated. Add vinegar, stir and serve!
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