Categories: Mexican
Ingredients
- 2 lbs. ground beef
- 1 small onion, finely chopped
- 1/4 cup finely chopped red bell pepper
- 2 garlic cloves, crushed
- 3 tsp ground cumin
- 2 tsp chili powder
- 2 tsp sweet paprika
- 1 tsp dried oregano
- 2 tps kosher salt
- 1 cup tomato sauce
- 1 bay leaf
- 16 hard taco shells
- 2 cups shredded Romaine
- 2 plum tomatoes, chopped
- 1 cup shredded Cheddar
Directions
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In a large nonstick skillet, cook the beef over high heat, using a wooden spoon to break the meat unto small pieces as it browns, 4-5 minutes. Add the onion, bell pepper, garlic, 2 tsp of the cumin, the chili powder, paprika, oregano, and salt. Cook, stirring, until the vegetables soften, 2-3 minutes. Transfer to a slow cooker and add 1/2 cup water, the tomato sauce, and bay leaf.
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Cover and cook on LOW 6-8 hours. Discard the bay leaf and add the remaining 1 tsp cumin.
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Heat the taco shells as directed. To assemble, put 1/4 cup of the beef mixture into each shell and divide the lettuce and tomatoes evenly among the tacos. Top each with 1 tbsp. Cheddar and serve.