Lunch: Slow-Cooker Taco Ground Beef

Stretch your dollar with beans added to this slow-cooker ground beef! Use one portion now, and freeze the other three for quick weeknight tacos, burritos, enchiladas and more!

Ingredients

3 lb lean (85%) ground beef
1 bag (12 oz) frozen chopped onions, thawed
1 can (16 oz) Old El Paso™ refried beans
1 jar (16 oz) Old El Paso™ Thick 'n Chunky medium or hot salsa
1 package (1 oz) Old El Paso™ taco seasoning mix
4 Old El Paso™ crunchy taco shells
2 cups shredded Mexican 4-cheese blend (8 oz)

Instructions

Spray 5-quart slow cooker with cooking spray. Break up beef; place on bottom and up sides of slow cooker.
In large bowl, mix onions, beans, salsa and taco seasoning mix; place in center of slow cooker over beef. Cover; cook on Low heat setting 8 hours.
Drain beef mixture through strainer set over large bowl. Press with spatula or wooden spoon to break up any large chunks of beef. Divide into 4 portions.
Use 1 portion immediately to fill tacos, dividing evenly among taco shells; top with cheese, then add favorite taco toppings.
Transfer remaining portions to pint-size freezer containers, and freeze up to 3 months. Use one portion in your Mexican recipes that call for 1 lb ground beef cooked with taco seasoning mix. Just thaw overnight in refrigerator or defrost in microwave before using. Microwave in microwavable container 2 to 3 minutes on High or until steaming before adding to recipes that call for hot ground beef.

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