I've been cutting back on beef slowly over time, for health, environmental, and lately for cost reasons.
I've made these lentil tacos twice now. Last night dh said "I don't even miss the meat" and I said "I think these can just be our go-to tacos now and we won't have tacos with meat anymore" and he said that would be fine.
https://www.365daysofcrockpot.com/instant-pot-tacos-2-ways/1 Tbsp olive oil
1 cup finely chopped onion
1 garlic clove, minced
2 1/4 cups chicken broth or vegetable broth
1 cup green or brown lentils, rinsed
2 tsp chili powder
2 tsp cumin
1 tsp oregano
1 cup salsa
For serving the tacos–12 taco shells, 1 1/2 cups shredded lettuce, 1 cup chopped tomato, 3/4 cup shredded cheddar, 12 Tbsp sour cream
Instructions
T--urn your Instant Pot to the saute setting. When the display says HOT add in the olive oil and swirl it around. Add in the onion. Saute for about 4 minutes. Then add in the garlic and saute for 20 seconds.
--Pour in the broth and scrape the bottom of the pot. Turn off the saute setting. Sprinkle in the lentils, chili powder, cumin and oregano.
--Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes.
--When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
--Mash the lentils lightly and stir in the salsa.
--Spoon about ¼ cup into each taco shell and top with lettuce, tomatoes, cheese and sour cream.