Spicy Taco Meat
- 1 lbs (450 grams) ground beef
- 2 tablespoons (30 ml) tomato paste
- 1/2 cup (118 ml) chicken broth
- 2 teaspoons (10 ml) apple cider vinegar
- 1 tablespoon (15 ml) Mexican Taco Spice Mix
- salt to taste
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.