Walking Tacos

Preheat oven to 400. Chop tortillas roughly. Toss with olive oil, then arrange on a baking sheet lined with parchment paper. Bake at 400 for 7-10 minutes or until browned and crispy. Set aside.

Add beef, chili powder, cumin, garlic powder, onion powder, salt, oregano, paprika, pepper, salsa, tomatoes, and black beans to a slow cooker. Stir well. Cook on low 6 hours or on high 4 hours. Stir well again.

Add 1/6 of the homemade corn chips to each of 6 16 oz disposable cups (see notes). Top with about a cup of the beef mixture. Top with lettuce, cheese, and any other toppings you like.

Preheat oven to 400. Chop tortillas roughly. Toss with olive oil, then arrange on a baking sheet lined with parchment paper. Bake at 400 for 7-10 minutes or until browned and crispy. Set aside.

Add beef, chili powder, cumin, garlic powder, onion powder, salt, oregano, paprika, pepper, salsa, tomatoes, and black beans to instant pot. Stir well. Lock lid. Set valve to sealing. Program for manual-high and 12 minutes. Use quick release to release the pressure, then stir to break up the meat.

Add 1/6 of the homemade corn chips to each of 6 16 oz disposable cups (see notes). Top with about a cup of the beef mixture. Top with lettuce, cheese, and any other toppings you like.

To freeze, add beef, chili powder, cumin, garlic powder, onion powder, salt, oregano, paprika, pepper, salsa, tomatoes, and black beans to a large zip top freezer bag. Freeze.

To cook after freezing, add frozen meal to either slow cooker or Instant Pot®. If slow cooking, add 2 hours to the cook time listed above. If using Instant Pot® cook time does not change (please note that total time will increase, as it will take the pot longer to reach pressure if cooking from frozen.)