Preparation:
Brown the beef in a large nonstick skillet over medium-high 3 to 7 minutes. Using a slotted spoon, transfer the beef to slow cooker. With paper towels, wipe most of the fat from the skillet then add the onions and green pepper. Cook until the onions are translucent, about 5 minutes. Transfer the onion mixture to the slow cooker. Stir in the garlic, tomatoeswith juice, lentils, water, chili powder, and cumin. Cover and cook on LOW until the lentils are tender, 6 to 8 hours. Spoon the beef-lentil mixture into the taco shells, and fold the shell in half. Place the filled shells on a baking sheet, and cover with foil. Warm in a 325F / 163C oven for about 5 minutes. Garnish each taco with cheese, tomatoes and salsa. Serve with crisp vegetable crudites such as carrots, sweet peppers, cauliflower, and broccoli.
Optional: add one or two minced jalapenos during the last hour. TIP: Refrigerate the beef-lentil mixture for up to 3 days. When ready to serve it, reheat slowly until hot throughout, then spoon it into the shells. Warm as above. |
