Spicy Taco Meat



Stove Top: Brown the beef in a skillet over medium-high heat. Add the tomato paste, chicken broth, apple cider vinegar, and Mexican Taco Spice Mix- cooking until liquid is reduced. Salt to taste. Enjoy!

Slow Cooker: Combine the ingredients well, place in a slow cooker and cooker on High 2-4 hours, or LOW 4-6 hours, stirring occasionally to make sure the meat does not burn. Either drain away the extra liquids, or we recommend you reduce them in a skillet over medium-high heat and add them back to the meat for flavor.

Pressure Cooker: Combine the ingredients well. Place the meat in your pressure cooker. Close the lid securely. Cook the meat on HIGH or your units equivalent for 5-7 minutes. Release the pressure safely. Open the lid, and remove the meat. Sauté the remaining liquids in the pressure cooker, reducing them down and adding them back to the meat for flavor.

Base recipe makes 4 servings of 5.4 oz/ 154.2 g a piece.


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About This Recipe

Life without tacos would be awful- so rest assured, we've got it covered! This recipe for taco beef starts with a base of one serving of our Mexican Taco Spice Mix, but add more for more flavor. You can use this meat in tacos, nachos, a breakfast bowl with eggs and cauliflower- skies the limit! Buen provecho!

Recipe Macros per Serving

Protein: 22.7 gram(s)

Carbs: 2.4 gram(s)

Fiber: 0.9 gram(s)

Fat: 14.8 gram(s)

Calories: 231.6

Net Carbs: 1.5 gram(s)