Vanadium

• 2 cups chopped Romaine lettuce
• 2/3 cup cooked Instant Pot Ground Beef Taco Meat
• 1/4 cup chopped cherry tomatoes
• 1 Tablespoon minced red onion
• 1/2 avocado
• 2 Tablespoons shredded cheddar cheese (about 1/2 ounce)
• 1 Tablespoon sour cream
• 1 Tablespoon salsa (no-sugar-added, if needed)
• 3 slices jalapeno
• 2 Tablespoons chopped fresh cilantro
• 2 lime wedges, to squeeze on top
• Or any other taco toppings or salad dressing you love

For the Instant Pot Ground Beef Taco Meat:

• 2 pounds 85% lean ground beef (can use 90% or 93% lean if preferred)
• 1 yellow onion, peeled and chopped
• 4 cloves garlic, crushed
• 2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 Tablespoons tomato paste
• 3/4 cup water

For the Taco Salad Bowls:

• Add the lettuce to the bottom of a shallow bowl.
• Arrange the taco meat, tomato, red onion, avocado, and cheddar on top of the lettuce.
• Dollop the sour cream and salsa on top, and garnish with the jalapeno slices and fresh cilantro. Add any other toppings you like.
• Serve with the lime wedges to squeeze on top, or give it a drizzle of your favorite salad dressing.

For the Instant Pot Ground Beef Taco Meat:

• Add ground beef, onion, garlic, dried oregano, salt chili powder, cumin, black pepper, cayenne pepper, tomato paste, and water to the Instant Pot (there’s no need to stir). Put the lid on the Instant Pot and set it to “Sealing”. Cook on “Manual, High Pressure” for 8 minutes. Once it’s finished, carefully release the valve.
• If you want to thicken the sauce a bit, turn the Instant Pot on “Sauté” and let it cook for a couple minutes, stirring frequently.