Slow Cooker Taco Filling
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Tacos are a hearty Mexican appetizer. Bite-sized chips made from a tortilla filled with meat, vegetables, and sauces make for a quick snack that won't leave you completely hungry. This appetizer can be the perfect treat for guests, even if they show up unexpectedly and you don't have time to defrost the ground meat. A slow cooker makes this a breeze. Add frozen ground meat, add water, and after 10 minutes in the pressure cooker, the meat will be almost done—all that's left to do is add spices and thicken the sauce. Serve tacos in special pockets made from crispy toasted corn tortillas, filled with meat, grated cheese, and whatever vegetables you have in the refrigerator, such as avocado, tomatoes, lettuce, or shredded cabbage and greens.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg lean ground beef, frozen
- 1 yellow onion, finely diced
- 2 cloves garlic, chopped
- 2 tablespoons chili powder
- 1 tbsp. l. ground cumin
- 1 tbsp cornstarch
- Taco pockets, heated according to package directions
- Various toppings for serving, such as cream, grated cheddar, shredded lettuce, sliced tomatoes, avocado, sliced black olives, hot sauce
- Special equipment: multicooker with a capacity of 6-8 liters.
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Recipes with similar ingredients: ground beef, chili seasoning, cumin, pita chips
Cooking the dish according to the recipe:
- Place the ground beef and 1 cup of water in a 6-liter multicooker. Follow the manufacturer's instructions to close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 10 minutes.
- After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
- Set the multicooker to frying mode and add onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt, and 2 teaspoons pepper, stirring to break up any remaining ground meat. Cook over low heat until thickened and the onion softens, about 8 minutes.
- Serve with other toppings in taco pockets.
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