This is one of my favorite recipes! It’s perfect for parties (the recipe makes 20 cups), perfect for gifting to teachers to put a smile on their face and it’s perfect to stock you freezer with for those days you don’t want to cook!
Also, check out my how-to video below! If you love this recipe, please share!
Happy Cookin’,
Melissa
Makes 20 cups
177 calories, 8 grams of fat 5.5 net carbs and 17 grams of protien per cup
- 2 lbs. ground beef
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 lb of fresh or frozen veggies of your choice (zucchini, green beans or any other combination)
- 6 oz chopped chilies
- Heaping 1 tablespoon chopped garlic
- 48 ounces diced tomatoes
- 4 cups homemade chicken stock
- 1/4 cup Taco Seasoning (see below)
- Juice of 2 limes (2 tablespoons)
- 16 ounces cream cheese
- Extra 1-2 tablespoons taco seasoning, 1 tbsp lime juice and 2 teaspoons smoked paprika for serving
1. Instant Pot Method: Set to Saute and brown meat. Drain excess oil and return to pan. Add remaining ingredients, stir and lock lid and close vent. Cook for 25 minutes on "Manual" and then natural release for 5 minutes.
Taste for seasoning and add additional 1-2 tablespoons of additional taco seasoning, 1 extra tablespoon of lime juice and 2 teaspoons smoked paprika. Stir in cream cheese until melted.
2. Stove top method: Brown meat in large pot. Drain off excess grease and set aside. In same pot, sauté onions, bell pepper and zucchini for about 5-10 minutes or until soft. Add meat back to pan along with rest of ingredients. Cook on medium-low heat for 30 minutes.
Taste for seasoning and add additional 1-2 tablespoons of additional taco seasoning, 1 extra tablespoon of lime juice and 2 teaspoons smoked paprika. Stir in cream cheese until melted.
3. Crock Pot Method: Add cooked meat to crock pot along with rest of ingredients (you can choose to saute vegetables until soft or just add to crock pot). Cook on low for 6 hours or high heat for 3 hours.
Taste for seasoning and add additional 1-2 tablespoons of additional taco seasoning, 1 extra tablespoon of lime juice and 2 teaspoons smoked paprika. Stir in cream cheese until melted.
- *Optional Toppings: Serve with grated cheese, sour cream, chopped cilantro, lime wedges and Cheese Chips.
- 2 tbsp. chili powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon ground cumin
- 2 teaspoon sea or pink salt
- 2 teaspoon black pepper
