Slow Cooker Taco Filling

Ingredients:

• 1 kg lean ground beef, frozen
• 1 yellow onion, finely diced
• 2 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tbsp. l. ground cumin
• 1 tbsp cornstarch
• Taco pockets, heated according to package directions
• Various toppings for serving, such as cream, grated cheddar, shredded lettuce, sliced ​​tomatoes, avocado, sliced ​​black olives, hot sauce
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Place the ground beef and 1 cup of water in a 6-liter multicooker. Follow the manufacturer's instructions to close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 10 minutes.
2. After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
3. Set the multicooker to frying mode and add onion, garlic, chili powder, cumin, cornstarch, 1 tablespoon salt, and 2 teaspoons pepper, stirring to break up any remaining ground meat. Cook over low heat until thickened and the onion softens, about 8 minutes.
4. Serve with other toppings in taco pockets.