Crock Pot Taco Meat

Ingredients

• 2 lbs ground beef (frozen is fine; use lean beef if you don't want it swimming in a puddle of fat when you open the lid)
• 1.5 cups diced tomatoes with juice (or one 14.5 oz can)
• 1 cup mild green chilies, diced (or one 7 oz can)
• 1 small onion, diced
• 1 tsp ground cumin
• 1.5 tsp sea salt
• 1 tsp chili powder
• 1.5 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper

Instructions

1. Dump everything — beef, tomatoes, chilies, onion, spices — into your slow cooker. That's it. You're done.
2. Cover and cook on LOW for 6-8 hours. This is the way I always do it — low and slow makes everything more tender, and I'm not sorry about it. If you're in a hurry, HIGH for 2-4 hours works too, just check once or twice to break up the meat as it browns.
3. If it finishes before you need it, the instant pot's WARM setting will hold it without overcooking. (I keep it on WARM for an hour while I shower and pretend I cooked with intention.)