Not Really Taco Bell’s Taco Meat

By: Bruce Weinstein & Mark Scarbrough

Not Really Taco Bell’s Taco Meat
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Other Pots
•\tFor a 3-quart Instant Pot, you must
halve all of the ingredient amounts.
•\tFor an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent.
•\tFor a 10-quart Instant Pot, you must double all of the ingredient amounts.","Beyond
•\tServe the taco meat in taco shells with diced tomatoes, shredded iceberg lettuce, and/or shredded Monterey Jack cheese.
•\tTo make a copycat version of Taco Bell’s quesadilla sauce for tacos, whisk these ingredients in a medium bowl until uniform: 2/3 cup regular or low-fat mayonnaise (gluten- free, if necessary), 2/3 cup regular or low-fat sour cream (gluten-free, if necessary), 1/4 cup minced jarred (hot or “tamed”) pickled jalapeño rings, 1/4 cup brine from the jar of pickled jalapeños, 1 tablespoon mild paprika, 1 tablespoon ground cumin, 1 1/2 teaspoons onion powder, 1/2 teaspoon garlic powder, and
1/2 teaspoon standard chili powder. Store any leftovers in a covered bowl in the refrigerator for up to 3 days."]
cuisine icon Keywords
15-30 min, 6-8 servings, american, beef bouillon cubes (gluten-free, contributed, dehydrated onion flakes, dinner, easy, garlic powder, granulated white sugar, ground dried cayenne, lean ground beef, main course, mild smoked paprika, modern, onion powder, pressure cook, raw steel-cut oats, sauté, standard chili powder, taco recipes, tacos, unsweetened cocoa powder, vegetable, water

serving icon Servings
6-8 servings
Ingredients
  • 2 tbsp vegetable
  • 2 lbs lean ground beef
  • 2 beef bouillon cubes (gluten-free
  • 2 tbsp dehydrated onion flakes
  • 1 1/2 tbsp standard chili powder
  • 2 tsp unsweetened cocoa powder
  • 2 tsp garlic powder
  • 2 tsp mild smoked paprika
  • 2 tsp granulated white sugar
  • 1 tsp onion powder
  • 1/2 tsp ground dried cayenne
  • 1/4 cup raw steel-cut oats
  • 3/4 cup Water
Instructions
  • Press Sauté and set for Medium, Normal or Custom 300°F.
  • As the pot heats, warm the oil in the insert set in a 5- or 6-quart Instant Pot. Crumble in the ground beef and cook, stirring often, until lightly browned, about 5 minutes.
  • Stir in the crumbled bouillon cubes, onion flakes, chili powder, cocoa powder, garlic powder, smoked paprika, sugar, onion powder, and cayenne until fragrant, about 30 seconds. Add the steel-cut oats and stir well. Pour in the water and scrape up any browned bits on the pot’s bottom. Turn off the heat and lock the lid on the pot.
  • Set the Instant Pot for Pressure Cook/Manual and set to LOW pressure for 6 minutes.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Stir well and set aside for a couple of minutes so the meat continues to absorb the sauce.
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