As you may recall from my Creole (Crock-Pot) Jambalaya recipe, I recently bought a crock-pot and am truly having the tastiest of times breaking it in. Well, like the title implies, it should be no surprise that after doing jambalaya the right way, I ventured south of the border and created a beef taco concoction certainly worth the 2 hours of slow cooking time.
Ingredients
2 lbs ground beef
4 tsp chili powder
3 tsp salt
2 tsp garlic powder
2 tsp cornstarch
2 tsp ground cumin
2 tsp onion powder
1 tbsp cayenne pepper
1/2 yellow pepper (sliced into small pieces)
1/2 red pepper (sliced into small pieces)
1 jalapeno pepper (sliced into small pieces)
5 mushrooms (sliced into small pieces)
1/2 yellow onion (sliced into small pieces)
Instructions
Slice the (called for amounts of) onion and mushrooms as well as the yellow, red and jalapeno peppers; turn the crock-pot on to “high” and add the 2 lbs of ground meat along with all of the sliced onion, peppers and mushrooms. Leave crock-pot closed and on high for approximately 45 minutes to an hour prior to opening and stirring the meat, onions, mushrooms and peppers around evenly. Close crock-pot back up and leave closed for about another 30 minutes, or until all of the meat is browned. Once meat has browned, drain the fat by pouring the meat, onions, peppers and mushrooms through a strainer/colander then place the drained meat, onions, mushrooms and peppers back in the crock pot on “low”. Next, add all of the rest of the ingredients/seasoning and leave lid closed for about 30 minutes. For extra happy faces, serve hot along with some salsa, guacamole, sliced lettuce, shredded cheddar/jack cheese and fresh sprouts. And, like the french bread from the Sloppy Roast Beef Po-boy in my article highlighting unique Valentine’s Day gifts, pre-heat the oven to 350 and warm up the tortillas for some truly fresh, slow cooked beef tacos.
Questions, comments, suggestions? How do you do tacos?
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