Servings: 6 servings 1x
Ingredients
- 1 lb. lean ground beef, ground chicken, or ground turkey
- 2 teaspoons olive oil or avocado oil
- 3 large garlic cloves, minced
- ½ medium onion, diced
- 1 bell pepper, diced (any color)
- 1 small zucchini, diced
- 2 medium carrots, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 (15-ounce) can tomato sauce + 1 can full of water or broth
- 1 (14.5-ounce) can fire roasted-tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 3 tablespoons fresh-squeezed lime juice (1 large lime or 2 small)
- ⅔ cup sour cream or Greek yogurt (may want more for optional toppings)
- Salt and pepper, to taste
- Optional Taco Toppings: Diced avocado, fresh cilantro (chopped), green onion, shredded cheese, tortilla chips, sour cream or Greek yogurt, and/or lime wedges for serving
Instructions
Instant Pot Directions:
- Select ‘Saute’ on the Instant Pot and add the oil.
- Once the oil is hot, add ground beef, garlic, onion, bell pepper, zucchini, and carrots.
- Sauté for 5-7 minutes or until the meat is cooked and no longer pink.
- Add the chili powder, cumin, oregano, tomato sauce, water or broth, diced tomatoes, black beans, and corn. Stir to combine.
- Lock the lid into place and flip the valve to the sealing position.
- Cook on high pressure for 8 minutes. Allow for 5-7 minutes of natural pressure release before flipping the valve to the venting position to release any remaining pressure.
- Remove the lid. Stir in the sour cream and lime juice and season with salt and pepper to taste.
- Serve with toppings of choice.
Stovetop Directions:
- In a large pot or Dutch oven over medium heat, add the oil.
- Once the oil is hot, add ground meat, garlic, onions, bell peppers, zucchini, and carrots.
- Sauté for 7-9 minutes or until the meat is cooked and no longer pink.
- Add all of the seasonings, the tomato sauce, diced tomatoes, beans, corn, and water.
- Bring to a boil over medium-high heat.
- Reduce heat to low.
- Cover and simmer for 15 minutes or until carrots are tender.
- Stir in sour cream and lime juice. Add salt and pepper to taste.
- Serve with toppings of choice.
Slow Cooker Directions:
- In a large skillet or Dutch oven over medium heat on the stovetop, add the oil.
- Once the oil is hot, add ground meat, garlic, onions, bell peppers, zucchini, and carrots.
- Sauté for 7-9 minutes or until the meat is cooked and no longer pink.
- Add the cooked ground beef and vegetable mixture to a slow cooker.
- Add remaining ingredients (except for the sour cream and lime juice) and stir to combine.
- Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- Stir in sour cream and lime juice just before serving. Add salt and pepper to taste.
- Serve with toppings of choice.
Nutrition Information
- Serving Size: 1/6 of recipe (~1½ cups)
- Calories: 285
- Fat: 7 g
- (Sat Fat: 3 g)
- Sodium: 802 mg
- Carbohydrate: 32 g
- (Fiber: 10 g
- Sugar: 11 g)
- Protein: 26 g
- Cholesterol: 52 mg