Not Really Taco Bell’s Taco Meat


Not Really Taco Bell’s Taco Meat
cuisine icon Difficulty
cuisine icon Duration
cuisine icon Cooking Technique

serving icon Servings
6-8 servings
  • 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
  • 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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