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.)