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

1. 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.

2. Cover and cook on LOW 6-8 hours. Discard the bay leaf and add the remaining 1 tsp cumin.

3. 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.

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