Beans, Beef, Cinco de Mayo, Inexpensive, Instant Pot, International, Potluck, Street Food, Superbowl, Taco Tuesday, Tex-Mex

Ground Beef Taco Bowl with Lots of Fresh Toppings, Instant Pot

This fun Tex-Mex ground beef taco bowl meal is great served family-style or as a potluck dish. Everyone gets to choose their own fresh toppings.

You can prepare this recipe entirely in an Instant Pot, but it will be faster if you also use a cast iron skillet to brown all of the meat. Plus, you’ll want it to toast the cumin and coriander seeds.

EQUIPMENT: 12″ cast iron skillet, Instant Pot, fish flipper, wooden spatula

If you don’t have an Instant Pot, use a cast iron skillet and a crock pot or a soup pot. Substitute two 15 oz cans of drained black beans for the dried black beans.

If you have been considering getting an instant pot I recommend the 8 Quart Instant Pot Duo Crisp 11-in-1 Air Fryer. It’s pretty big if you have a small counter, however the multifunction features replace individual appliances. I use it a lot in my tiny kitchen. It replaces cooking with several pots and pans. It also keeps your food warm, even overnight, and is perfect if you’re bringing food to a potluck.

Ground Beef Taco Bowl with Lots of Fresh Toppings, Instant Pot
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Ground Beef Taco Bowl with Lots of Fresh Toppings, Instant Pot

Recipe by Anna Stockel Cuisine: American, Tex-MexDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

45

minutes
Natural Steam Release

15

Minutes

This taco bowl has it all.

Ingredients

  • 1/2 lb (about one cup) dried black beans

  • 8 cups filtered water

  • 2 teaspoons sea salt

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 1 tablespoon extra virgin olive oil

  • 1 medium medium yellow onion, diced

  • 1 lb grass fed ground beef

  • 3 cloves cloves garlic, peeled and minced

  • 1 red bell pepper (or whatever sweet peppers you have); membranes and seeds removed, diced

  • 1 jalapeño pepper; membranes and seeds removed, minced

  • 1 can (14.5 oz) organic crushed fire roasted tomatoes (plain is okay)

  • 1 can (15 oz) organic tomato sauce

  • 1 tablespoon chipotle chili powder

  • 1 tablespoon smoked paprika

  • 1 teaspoon cayenne pepper

  • 1 tablespoon sea salt

  • 1 tablespoon freshly ground black peppercorns

  • tortilla chips

  • Optional toppings

  • favorite hot sauce

  • diced, fresh, organic tomatoes

  • sliced or diced avocado

  • sliced jalapeños

  • diced red onion

  • sliced green onions

  • 4 sprigs fresh cilantro, chopped

  • Cojito or shredded cheddar cheese

  • crema Mexicana, sour cream or yogurt mixed with salt

  • lime wedges

Directions

  • Prepare Black Beans
  • Set up the Instant Pot with the steamer insert.
  • Add beans, water and salt.
  • Secure the lid on and set valve to “Sealing.”
  • Press “Pressure Cook” until it says “Normal” and enter a time of 30 minutes. When cooking is complete release the pressure Naturally for 15 minutes, unless you are in a hurry.
  • Remove the steamer insert with the beans and set aside. Let the beans drain.
  • Empty the water from the inner pot.
  • Prepare taco mixture
  • Place a cast iron skillet over medium-high heat and add cumin and coriander seeds. Stir until fragrant. Do not let them burn. Transfer to a spice grinder, mortar and pestle, or cutting board with a sturdy flat knife and crush them well. Transfer to the Instant Pot. If you don’t have seeds you can toast the ground versions. Watch it carefully.
  • Add oil to the skillet. Once it starts to shimmer add the onions and cook stirring until translucent. Use the fish flipper to transfer to the Instant Pot.
  • Add some of the beef to the skillet. Stir with the fish flipper using the edge to break up the clumps. It is very important not to overcrowd the skillet or it will steam and not brown. This is why you cannot just add everything to the lnstant Pot as tempting as it seems. Once the beef has browned transfer it to the Instant Pot. Repeat this process until all of the beef is browned. Repeat the same process with the chorizo.
  • Add the garlic stir until fragrant and transfer to the Instant Pot.
  • Add all fresh peppers, all canned tomatoes, chili powder, paprika and cayenne pepper to Instant Pot. Season with a little sea salt and ground peppercorns. Don’t overdo these you’ll have a chance to correct the seasoning later. Stir to combine.
  • Add beans. Stir gently to combine so you don’t break up the beans.
  • Cover with the Glass Lid, press “Slow Cook” until it reads “More,” and simmer for 45 minutes.
  • Press “Keep Warm” in case you don’t eat it all right away.
  • Taste and correct the seasoning if needed. Ladle into individual bowls and serve with tortilla chips and optional ingredients.

Notes

  • Serve with guacamole, salsa, pico de gallo, Mexican or Spanish rice, or roasted corn.
  • All of the following are varieties of the “Common Bean,” Phaseolus vulgaris: Navy, kidney, cannellini, cranberry, kidney, black, and pinto and can be used to make chili so don’t run to the store to get black beans if you have any of those. The only difference is the pressure cook time of each kind of bean. The smaller ones take less time.
  • The common bean is native to America and, along with squash and maize, formed the so-called “three sisters” that were the agricultural base of Native American cultures. These beans contain up to three times the protein of rice or wheat, making rice and beans, stalwart dish of the Americas and the Caribbean, almost a complete meal.
  • And who knew there was a Bean Institute? https://beaninstitute.com/what-type-of-bean-should-i-use

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