|taco meat over lettuce, sauteed collard greens and squash with avocado|
|Traditional Taco Salad|
2 lbs frozen ground beef
2 tablespoon chili powder
3 teaspoons ground cumin
2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 heaping teaspoon of Better then Bouillon Beef Paste (this is optional, but it gives it amazing beefy flavor and I highly recommend using it. If you omit the bullion, you may need to add extra salt at the end for taste).
Place the frozen meat in your slow cooker. Mix all of the dry seasonings together. Add all of the dry seasonings to the slow cooker except 2 tablespoons. Add the bouillon paste and pour the water over top.
Start your slow cooker on high for an hour or more until the ground beef is browned. Stir the meat and then switch to low for an additional 2-4 hours. Drain the meat. Mix in the reserved 2 tablespoons of seasoning and serve it with your favorite taco fixins.
For Fresh Ground Beef: If you want to use fresh ground beef, follow the same recipe, but thoroughly mix the fresh ground beef with the water and seasonings in the slow cooker before cooking (and sometime during cooking if possible). This will eliminate the meat from clumping. For cook temp and time, cook on high for 3 hours.
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