Crockpottacos Recipes

EASY CROCKPOT TACO MEAT RECIPE

Steps:

• Place the ground meat (raw) in the crock pot.
• Pour the salsa on top and sprinkle with the taco seasoning mix. (We use homemade taco seasoning.)
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until no longer pink. Use a spoon to break up the taco meat and serve.

CROCKPOT CHICKEN TACOS

Steps:

• Combine salsa, canned tomatoes, and taco seasoning.
• Place onions & chicken in the slow cooker and top with tomato mixture.
• Cook on low 7-8 hours or high 3-4 hours.
• Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.
• Serve in taco shells, on salads, pizzas or in bowls over rice!

FIESTA SLOW COOKER SHREDDED CHICKEN TACOS

Steps:

• Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.
• Cook on Low for 6 to 8 hours. Shred chicken.

CROCK POT TACOS

Steps:

• Brown ground beef.
• Melt cheese in crock pot and add Mexican chilies and salsa.
• Add meat and refried beans and taco seasoning.
• Mix together and cook on low till refried beans and meat are throughly heated, about 2 hours.
• This can be left on warm until serving time.

SLOW-COOKER PARTY BEEF TACOS

Steps:

• Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. Add half of the ground beef and 1 chopped onion. Cook over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
• Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer 8 to 10 minutes or until most of liquid is absorbed.
• Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.
• To serve immediately, place beef mixture in slow cooker; keep warm on Low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on High setting for 1 hour or until hot. Reduce heat to Low to keep warm. To serve, spoon beef mixture into taco shells. Top with Layered Taco Toppings.
• To make Layered Taco Toppings, heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
• In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
• In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.