Madison Taco - Instant Pot

2  lb.		Lean Ground Beef
1  tablespoon		Cumin
2  teaspoons		Kosher Salt
2  teaspoons		Chili Powder
2  teaspoons		Paprika
1  teaspoon		Oregano
1		Onion, minced
2		Garlic,s minced
1/4  cup		Bell Pepper, minced
1/2  cup		Water
1  cup		Tomato Sauce
1		Bay Leaf

Tip: For nutritional information on all the ingredients in Madison Taco - Instant Pot just click on each ingredient name. Then adjust the serving size for any Madison Taco - Instant Pot ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft.
Add 1/2 cup water, bay leaf and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining teaspoon of cumin.
Heat the taco shells according to the directions, then assemble placing 1/4 cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato