- 1 tablespoon chili powder
- 3 tablespoons cumin
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
Pepper Meat Mixture
- 2 lbs lean ground meat
- 1/2 cup salsa
- 1 tablespoons tomato paste
Tacos
- 16 tortillas (50-75 calorie limit each) *
- 1/2 cup shredded cheddar* optional *
- 3 avocados sliced for topping
- To make the meat in a skillet: Spray a large skillet with cooking spray and heat over
medium high heat. Add ground meat and brown, breaking it into smaller pieces while it cooks. Stir in taco seasoning, spices, and tomato paste if using. Top with tomato sauce and salsa. Turn heat to medium and let simmer for about 5 minutes, or until sauce is thickened and meat is cooked through. Assemble and bake tacos in next step, or according to your liking. - To make in the crockpot: Place the ground meat (raw) in the crockpot. Pour the tomato sauce, salsa, and tomato paste if using on top and sprinkle with the taco seasoning mix. Cover and cook on high for 3-4 hours, or low 6-8 hours, or until no longer pink. Use a spoon to break up the taco meat 30 minutes before time is up and continue to cook for another 30 minutes. (Note: You could use frozen ground beef, but you will need to cook on high for 7-8 hours. Assemble and bake tacos in next step, or according to your liking.
- To make in the Instant Pot: Select sauté mode, then spray with cooking spray. Add ground meat and brown, breaking it into smaller pieces while it cooks. Stir in taco seasoning, spices, and tomato paste if using. Top with tomato sauce, salsa and 1/2 cup water. Cover and cook on HIGH pressure for approximately 20 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure. Assemble and bake tacos in next step, or according to your liking.
- Assembling the oven baked tacos: Preheat an oven to 400 degrees. Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, (this will make the tortillas easier to fold.) Place the warmed tortillas on a baking sheet pan. Place about 1/4 cup meat mixture and 2 tbs cheese on half of each tortilla. Fold the tortillas in half, pressing down gently to seal over the meat and cheese. Spray the tops of the tacos with cooking spray, then place a baking sheet pan on top. (This will help both sides get crispy, and also prevents the tacos from opening during baking. Bake for 15-20 minutes or until the tacos are golden brown and crisp. Be sure to check on them during baking to be sure they don’t burn.
- Remove from the oven : Add avocado on top (or inside if you wish to do this during step 4) and enjoy with salsa or dipping sauce of choice.
Dairy free and Gluten free Modifications
Use gluten free tortilla
Use dairy free cheese or omit cheese
Serves 8
