Super Sunday Walking Tacos Express Pressure Cooker Recipe

Prep Time
< 15 minutes
Cook Time
< 45 minutes
  • 2 pounds ground beef
  • 1 tablespoon olive oil
  • 2 tablespoon onion, chopped
  • 1 small jalapeno pepper, seeded and minced*
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon aprika
  • 1 teaspoon chili powder
  • ½ teaspoon ground red pepper
  • ½ teaspoon red pepper flakes
  • 2 cans (14 ounces each) diced tomatoes
  • 1 cup beef broth
  • 6 bags (2 ounces each) nacho-flavored chips
  • Optional toppings: diced onion, shredded cheese, diced avocado, chopped fresh cilantro
  1. Press BROWN/SAUTÉ on your Crockpot™ Express Pressure Cooker. Add beef; cook and stir 6 to 8 minutes or until browned, stirring to break up meat. Drain fat. Remove beef to large bowl. Wipe the Cooking Pot clean.
  2. Heat oil on HIGH. Add onion, jalapeño pepper, lime juice, salt, garlic powder, ground cumin, paprika, chili powder, ground red pepper and red pepper flakes; cook and stir 2 minutes or until vegetables are softened. Stir in beef, tomatoes and broth. Secure lid. Press BEANS/CHILI, set pressure to HIGH and time to 10 minutes. Make sure Steam Release Dial is in the "Seal" (closed) position. Press START/STOP.
  3. Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Press BROWN/SAUTÉ. Cook, uncovered, on HIGH 5 to 10 minutes until desired consistency. Top chips with beef mixture and desired toppings.
Latin and Spanish
Express Pressure Cooker