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Quick Beef and Lentil Tacos
1 pound extra lean ground beef
2 medium onions chopped
1/2 sweet green pepper chopped
1 carrot finely shredded
4 cloves garlic minced
1 1/3 cups crushed tomatoes
1 1/3 cups dry lentils
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
16 soft flour taco shells or flour tortillas
1-2 jalapeno peppers minced optional
1 cup shredded Monterey Jack cheese
1 large tomato chopped
medium hot or hot salsa
Brown the beef in a large nonstick skillet over medium high heat, 5 to 7 minutes. Using a slotted spoon, transfer the beef to a slow cooker. With paper towels, wipe most of the fat from the skillet, then add the onions and green pepper. Cook until the onions are translucent, about 5 minutes. Transfer the onion mixture to the slow cooker. Stir in the carrots, garlic, tomatoes, lentils, water, chili powder and cumin. Cover and cook on low until the lentils are tender, 6-8 hours. Spoon the beef lentil mixture into the taco shells and fold the shells in half. Place the filled shells on a baking sheet and cover them with foil. Warm in a 325 degrees oven for 5 minutes. Garnish each taco with the cheese, lettuce, tomatoes and salsa.
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