Pressure Cooker Taco Meat

anyone ever do taco beef in the pc? did you use ground beef or other cuts of meat? i did find a couple recipes for taco meat. We are having taco night at church for soup suppers with a twist (some are not soup nites, but others like taco, sgetti, casserole nites).

Here is what I found: Pressure Cooker Shredded Taco Meat 2 - 3 lb roast (cut doesn't matter -- buy whatever is on sale) 3 large potatos, peeled & diced 1 packet Taco Seasoning Mix 1 C water Put all ingredients in the pressure cooker and lock down. Cook for 30 minutes once it comes up to full pressure. Remove from heat and allow to cool down. Once rocker stops, remove lid and chop up meat and potatos. Spoon into heated taco shells, add your favorite toppings, and enjoy! 18:12, 4 February 2007 (MST)Pressure Cooker Recipes Beef taco meat

3 pounds Cheap roast; boned (up to 4) � cup Water 2 cup Picante sauce 3 large Cloves garlic; minced 2 teaspoon Cumin Place all ingredients into pressure cooker. Place on medium heat with the weight off the cover. When the pressure cooker starts to jet steam time for five minutes then put the weight on at 15 pounds. When the weight starts jiggling set the timer for 45 minutes & adjust the heat so the weight jiggles every few seconds. When the timer goes off remove the pressure cooker from the heat & let sit for 10 -20 minutes for the pressure to reduce. Remove the weight. When the pressure cooker stops venting steam, remove the cover & let the roast cool enough so you can shred the meat. Replace the meat into the pan(you may want to add more picante sauce) & place over medium heat to rewarm. Serve in flour tortillas with the usual ingred's for tacos. 18:12, 4 February 2007 (MST)Pressure Cooker Recipes Master meat mix from Miss Vickie's web page

5 lb. lean ground beef 2 1/2 c. chopped onions 1/2 tsp. black pepper 1/2 tsp. crushed red pepper flakes 2 tablespoons minced garlic 1 1/2 tablespoons crushed dried oregano

Heat the pressure cooker over medium-high heat. Crumble beef into pressure cooker and break it up in small pieces of uniform size. When red color disappears, add 1/2 cup water, the onions, black pepper, red pepper flakes, garlic and oregano. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 8 minutes. Remove from heat and use the natural release method before opening the lid. Transfer the cooked meat mixture to a large colander and drain thoroughly. Cool and divide into 5 portions of approximately 1 pound each, label and freeze flat for later use.

Cook's Note: Ground beef is labeled for fat content from a maximum of 30% to a very lean 5% fat. Even if you buy the less expensive, higher fat package of ground beef, you can still eliminate much of the excess fat by draining and rinsing the meat after cooking. After the meat has cooked, and while it is still hot, transfer the ground beef to a colander and allow the fat to drain away. Place the colander in the sink and rinse the cooked meat with very hot water which will wash away any remaining surface fat. 18:12, 4 February 2007 (MST)Pressure Cooker Recipes

Just wondering if any of you have tried these. they have between 1/2 and 1 cup of water. For our taco nite id like to make as much as i can, maybe 2 batches. Ray, does 5 pounds of grd beef seem like too much to put into a 5 qt pc? Thanks much all!

God's blessings to you! Laurel

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