One Pot Mexican Taco Filling Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.

Steps:

• In a large pot, add ground beef, onion, garlic and taco seasoning. Cook until ground beef is cooked through and onion is translucent. Push ground beef mixture to the side of the pot and add 2 Tablespoons of oil and uncooked rice. Fry rice until it begins to golden. Add chicken broth to the ground beef and rice mixture. Add salsa, corn and black beans. Bring to a boil. Put lid on pot and lower temperature to low and cook for 20 minutes or until rice is cooked through and liquids are absorbed. Serve immediately. Fill tortilla with rice mixture and top with optional toppings

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
• Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

Steps:

• In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese.