Photo courtesy of griffithimaging.com

An Instant-Pot was part of my long “To Bring” list for the wedding. I also brought along a Crockpot and four individual butane burners. I knew that with all the cooking I had to get done in two days that I’d need more than the four-burner gas range and single oven that was provided in the kitchen. I used the Instant-Pot to make the taco meat.

It wasn’t until I got up there that I discovered the oven only had one rack. As you can imagine, that created a few challenges as well.

I used 73% lean beef instead of the 92% lean that I generally use. This made for the juiciest and most flavorful tacos. It was seriously the best ground beef for tacos that I’ve ever made. The recipe I’m giving you is a guess as to the proportions of seasonings and spices I used. I was tasting and tweaking this for about an hour while the juices cooked down. I then combined the two batches and continued to season it until I got it just right.

Another reason it’s impossible for me to guess exactly how much seasoning I added is that I was using 20 pounds of ground beef, 10 pounds at a time. That is 14x the quantity of the recipe below. This translates to fourteen onions, 28 bell peppers, 28 tomatoes, 1 ¾ cups of taco seasoning, etc.

P.S.  I buy the taco seasoning at Costco and if you don’t own an Instant-Pot, the recipe can be made in a large skillet. See “Note” at the bottom of this post for details.

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