Taco meat packed with rich flavors and spices. Serve inside taco shells or over a loaded taco salad.
1 tbsp. ghee
1 lb. grass fed ground beef
Salt and pepper
1 red bell pepper, diced
1 jalapeño pepper, diced
1 large onion, diced
2 garlic cloves, finely minced
1 tsp. smoked paprika
½ tsp Crushed red pepper flakes
1 tsp. chili powder
¼ tsp. ground cumin
½ tsp. ground coriander
1 tbsp. coconut aminos
1 cup canned crushed tomatoes
12 grain-free cassava tortillas
1 avocado, sliced
freshly chopped cilantro leaves
1 Jalapeño, sliced
1/4 cup sour cream
Start by heating your Instant Pot: select Sauté, click on the Adjust button, select More to select the Sauté More option (which translates to medium-high heat) then wait for the instant pot to read HOT.
Now, add the ghee to the pot and let it melt. Stir in ground beef and sauté (stirring continuously) for about 5 minutes. Add the peppers, onions, and garlic to the instant pot, season with a couple pinches of salt and pepper and continue to sauté for another 5 minutes until the vegetables are tender. Now, turn the instant pot off and stir in paprika, pepper flakes, chili powder, cumin, and coriander. Then, add in coconut aminos and crushed tomatoes and stir to deglaze the bottom of the pan.
Now, Attach the lid to the instant pot, close the steam valve and select MANUAL for 10 minutes. When the time is up, Open the steam valve and let the pressure out. Remove the lid, taste the taco meat and season with more salt and pepper to taste.
Serve inside of tortillas, lettuce cups or over a salad with freshly chopped cilantro leaves, jalapeño slices, avocado slices and fresh lime juice.
Keywords: Whole30 Taco meat, Instant pot recipes