recipes

Slow Cooker Tex-Mex Ground Meat

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by

magicforstudio
in ,

Ingredients

  • 1 1/2 pounds ground meat
  • 15 ounces canned corn (drained & rinsed)
  • 15 ounces canned black beans (drained & rinsed)
  • 15 ounces diced tomatoes, crushed tomatoes or salsa
  • 1 bell pepper, diced
  • 1 cup onion, diced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons salt (or more)
  • 1 1/2 teaspoons oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 tablespoon oil
  • 1 cup low-sodium beef or chicken broth (for Instant Pot only)
  • 1/4 cup fresh cilantro, optional for garnish

Instructions

  1. Heat oil large skillet over medium-high heat. Season the ground beef with salt & pepper and to the skillet. Cook the beef, crumbling it as it cooks, until it is no longer pink. Drain grease and add the mixture to the slow cooker.
  2. Add all remaining ingredients to the slow cooker. Stir to mix well.
  3. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot add the oil, ground beef, bell pepper, and onion Cook a 5-7 minutes or until meat is browned and vegetables soften. Crumble the meat as it cooks. Drain grease if necessary. Turn off the pressure cooker.
  2. Add all the remaining ingredients. Stir to mix well. Be sure to include 1 cup or broth (or water).
  3. Close lid and seal valve. Set high pressure and cook for 10 minutes. When cooking time is complete, quick release the pressure.