Let’s Taco about this Veggie Loaded Taco Meat recipe 🙂 See what I did there? Ok I’m done with the puns, now back to the recipe. Currently we are in the middle of the Coronavirus pandemic and I trying to make sure we keep our bodies nourished and well-fed! Health should always come first, especially in a pandemic. I am ALWAYS looking for ways to sneak more veggies into as many meals as possible, and now I am mostly certianly trying harder than ever. This recipe is a dream because it comes together in just about 30 minutes and is cooked in just one pot.
When I first got my Instapot, it was a little terrifying. First off, I was like why are there SO MANY buttons? I wasn’t sure if I was equipped to handle such high tech machinery, but after a few minutes, I had become an instantpot master.
This recipe is going to use two main functions, the first is saute mode. Saute mode is just like a regular frying pan, therefore we can use this feature to saute the veggies and brown the meat. The second mode is the Pressure mode, for this recipe we use it on normal pressure for 15 minutes. The instantpot should always set to sealing mode when using pressure cook mode. You also want to give it a little extra time to slowly naturally release at the end for a minute before allowing the quick-release valve.
Don’t Have an Instanpot?
If you don’t have one I can’t reccommend getting one enough. I use this one below at least 3x a week! It’s a cooking game changer!
Tips & Substitutions
- If you don’t have an Instapot, you can cook this on the stove, but it will take a lot longer to get the same flavor. First, the veggies, should be sauteed in the pan. Once the meat is completely browned, add salsa let it cook down covered for 20-30 minutes covered until it thickens.
- Veggies! Feel free to add more veggies if you like. Celery, mushrooms, whatever your heart desires.
- If you don’t have salsa around, but stockpiled diced tomatoes you can swap those in.
- Toppings, toppings, toppings. Tacos are all about those toppings. Cheese, sour cream, lettuce, olives. Get creative.
- Trying to stay Whole 30/Paleo/Low Carb? Turn it into a bowl and serve over cauliflower rice.
- For Keto skip the carrots and serve with a low carb shell, eat on its own or over lettuce. Because of their high-fat content, avocados and olives are the perfect keto taco topping!
Veggie Loaded Taco Meat
- 1 Tablespoon Olive Oil
- 1 Lb Ground Beef Or turkey
- 1 Small Onion Diced
- 1 Small Pepper
- 1 Small Zucchini
- 1 Medium Carrot (Omit for Keto)
- 2 Cups Spinach
- 1 Teaspoon Paprika
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1/2 15.5 Jar Salsa
- Turn the instapot onto "saute" mode, add oil. Dice the onion, chop the zucchini, carrots and pepper into small pieces. Add vegetables (except spinach) to the instapot, season with salt & pepper, Let cook for several minutes, stirring occasionally.
- Add Ground Beef and continue stirring occasionally until the beef is mostly browned, about 5 minutes. Add spices and salsa, stir until ingredients are combined well.
- Place top on pressure cooker, make sure it is in "sealing mode". Turn instapot to manual pressure cooking mode on 'normal' pressure. Set for 15 minutes. Let pressure naturally release for a few minutes, before using quick release to dissipate remaining pressure. Stir in Spinach, until it is wilted.
- Serve in tacos with your favorite toppings like cheese, sour cream, olives, lettuce, whatever your heart desires. To keep it Whole 30/Keto/Paleo eat on it's own, or turn into a bowl over cauliflower rice.
Enjoyed Veggie Loaded Taco Meat?
- Instapot Beef & Broccoli
- Bone Broth in the Instapot
- Buffalo Chicken Meatballs
- Spaghetti Squash and Meatballs