Instant Pot Copycat Taco Bell Beef Food

COPYCAT TACO BELL BEEF RECIPE

Steps:

• Place the oats in a food processor and pulse until ground into a flour.
• In a large skillet at medium heat, pour the olive oil, then add the beef and 2 tablespoons of oat flour. Cook, breaking up with the back of a wooden spoon, until no longer pink.
• Add MSG, chili powder, salt, sugar, cumin, onion powder, and garlic powder. Simmer over medium heat, stirring occasionally, for about 5 minutes.

INSTANT POT COPYCAT TACO BELL BEEF RECIPE

Steps:

• Take the frozen ground beef and add it to the instant pot.
• Add the liquid *see notes
• Place the lid on the Instant Pot and press manual, high pressure for 30 minutes.
• Do a quick release.
• Remove the lid and using a hamburger chopper or a potato masher, break down the beef into small bits.
• Add the taco seasoning. Stir.
• Replace the lid. Place the value into the 'seal' position and press manual, high pressure for another 30 minutes.
• When cooking time is up, do a quick release, and remove the lid. Turn the Instant Pot off, and then press "saute" to begin reducing the amount of liquid that's in the pot until most of it is gone. (approx 15 min)
• Stir the beef frequently to encourage evaporation.
• When sauteing time is up, replace the lid for 10 minutes to let any bits on the bottom of the pan release. Stir one final time and let cool.

NOT REALLY TACO BELL'S TACO MEAT

Steps:

• 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.

COPYCAT TACO BELL SEASONED BEEF

Steps:

• Heat oil in a large skillet over medium-high heat. Add Add beef; cook, breaking up meat with a spoon, until no longer pink, about 9 to 12 minutes.
• Add remaining ingredients; simmer over medium-low heat, stirring occasionally, until thickened, 12 to 15 minutes.

TACO BELL XXL COPYCAT BEEF NACHOS

Steps:

• Preheat oven to 400 degrees.
• Mix ground beef, jalapeño pepper, chili powder and salt in skillet. Cook over medium-high heat until meat is browned. Drain fat. Stir in the salsa and ground cumin. Simmer for 2 minutes. Arrange chips in a large baking dish & add meat mixture, then cheeses, onion, olives & red bell pepper. Bake until warm & cheese melts - approx 8-10 minutes. Remove from oven & top with sour cream and guacamole.
• * Here is link to my Sauce Queens Copycat Signature Salsa: http://www.food.com/recipe/sauce-queens-copycat-quot-signature-salsa-quot-512859.