INGREDIENTS:
- 2 pounds 93% lean ground beef
- 1 tablespoon cumin, DIVIDED
- 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 (I used store-made pico.)
- Guac, optional
DIRECTIONS:
1. Brown the beef in a large nonstick skillet (I used a Dutch oven to avoid mess) over high heat, breaking it into smaller pieces as it cooks. When no longer pink, DRAIN FAT FROM MEAT! This wasn't in original recipe, but I wish I would have done it the first time I made it. Return to skillet/pot and add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper, and garlic, and stir and cook 2 to 3 minutes until soft.
2. Transfer meat mixture 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.
2. 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. We like guac too!
*www.skinnytaste.com