Ground Beef Tacos

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Ingredients

Adjust Servings:
1 tbsp Avocado oil or other neutral oil with high smoke point
1 extra-large Yellow onion diced
2 Garlic cloves minced
2 lbs Very lean ground beef 90% lean
3 tbsp Chili powder
2 tsp ground Cumin
1 tsp dried Oregano
1/2 cup Beef Broth (recipe below) or water kosher salt Tortillas or taco shells for serving Chopped romaine lettuce for serving (optional)
1 cup shredded Cheddar cheese
2 Roma tomatoes diced
1/2 cup chopped fresh cilantro Beef Bone Broth
2 lbs Beef soup bones (such as knucklebones), shanks, or oxtails
3 Celery stalks cut into 3-inch lengths
2 large Carrot halved lengthwise, then cut crosswise into 3-inch lengths
1 large Yellow onion cut into wedges
1 tsp Kosher salt
1/2 tsp Black peppercorns
1 Bay Leaf
8 cups Water

Ground Beef Tacos

Cuisine:

    Easy and insanely delicious ground beef tacos

    • 15 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    This is an easy way to make ground beef tacos in less than 15 minutes. It is packed with flavor, and it is the perfect weeknight meal.

     

    Notes for Beef Broth: For deeper flavor and color, roast the bones before you make the broth. Spread the bones on a rimmed baking sheet and roast in a 400ºF oven for about 45 minutes.

    Featured image:
    Crunchy Beef Tacos, Tiki Underground
    by Tom Noe @ flickr

     

    Steps

    1
    Done

    Select the high Sauté setting on the Instant Pot and heat the avocado oil.

    2
    Done

    Add half of the onion and all of the garlic and sauté for about 3 minutes until the onion is slightly softened.

    3
    Done

    Add the ground beef and then sauté for about 3 minutes, using a spoon or spatula to break up the meat as it cooks.

    4
    Done

    Stir in the chili powder, cumin, oregano, beef broth, and 1 teaspoon salt. Secure the lid.

    5
    Done

    Press on the Cook or Manual setting and set the cooking time for 10 minutes at high pressure

    6
    Done

    Taste for seasoning and if needed, add more salt. Spoon the meat onto tortillas or into taco shells using a slotted spoon.

    7
    Done

    Top with lettuce, cheese, tomatoes, cilantro, and the remaining onion.

    8
    Done

    Beef Bone Broth:

    9
    Done

    Combine the beef bones, celery, carrots, onion, salt, peppercorns, and bay leaf in the Instant Pot.

    10
    Done

    Pour in the water, making sure the pot is no more than two-thirds full.

    11
    Done

    Secure the lid and set the Pressure Release to Sealing.

    12
    Done

    Select the Soup/Broth setting and set the cooking time for 120 minutes at high pressure. When the cooking program ends, let the pressure release naturally; this will take about 45 minutes.

    13
    Done

    Place a wire-mesh strainer over a large heat-safe bowl or pitcher.

    14
    Done

    Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables.

    15
    Done

    If you like, you can pick the meat off the bones, but it will have given up most of its flavor to the broth.

    16
    Done

    Pour the broth into a fat separator, then remove the fat. You can chill the broth in the refrigerator until the fat solidifies on top, then scoop it off from the surface with a large spoon.

    17
    Done

    Let the broth cool to room temperature. To speed the cooling process, you can set the bowl in a larger bowl containing an ice bath.

    18
    Done

    You can use the broth right away, store it in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months.

    19
    Done

    When ready, serve immediately with the tacos and enjoy your meal!

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