Ingredients:
2 pounds 93% lean ground beef
1 pack of taco seasoning
1 onion (minced)
2 cloves crushed garlic
1 cup minced red bell pepper
1/2 cup water
1 cup tomato sauce
To prep taco’s:
16 corn taco shells
2 cups shredded romaine lettuce
1 cup shredded cheddar
2 plum tomatoes (diced)
Directions:
Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with 1/2 cup water, bay leaf and tomato sauce. Cover and cook on high 3 hours or low 6 to 8.
Heat the taco shells according to the directions, then assemble placing 1/4 cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.
Optionally, serve with Guacamole