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Tacos are one of my family’s favorite meals. Everybody loves tacos! Whether you have them for Taco Tuesday or on any other day of the week, tacos are easy to make and delicious to eat. But you can add all the flavors of tacos to make a tasty casserole.
Even though tacos are pretty easy and quick in themselves, you can also make them even easier by making them in the crockpot. There’s nothing quite as good as coming home from a long day to the smell of taco meat cooking in the house! Here’s how to make tacos in the crockpot to make this simple recipe even easier.
One of the best parts about crockpot tacos is that you can start with frozen meat. Throw the meat, frozen or fresh, into the crockpot and brown it first. Add tomatoes, tomato soup, and tortilla strips to the meat and let it cook for on low for 8 hours or on high for 4 to 5 hours. Top it off with cheese at the very end. If you’re using fresh or thawed meat, however, you won’t need as much cooking time.
You can add other ingredients to this taco casserole to make it even better. A can of corn or bag of frozen corn adds some fiber to the recipe and tastes great with it. You can also serve it with cornbread on the side. Or you can serve it along with tortilla chips to add some crunch.
Even the pickiest eaters love tacos. You don’t need to worry about the kids complaining when you make tacos. I don’t know about you, but any meal that the kids like is a hit with me, too.
Slow Cooker Beef Tacos
You can also use your slow cooker to make just the taco meat. Throw the meat in the crockpot and add your seasonings and tomato soup. You can cook it on low for several hours.
Once the meat is ready, you can put it in taco shells. Top the meat-filled taco shells with cheese and lettuce. You might even like to add sour cream and taco sauce.
To change things up, you can use other meats to make taco meat, too. Shredded brisket is delicious and savory. Brisket is especially great in soft tacos with flour tortillas or in corn tortillas served with onions and cilantro.
You can also make taco meat with ground turkey or shredded chicken. All of the flavors of the slow cooker beef tacos go just as well with other types of meat, so the overall recipe doesn’t need to change along with the type of meat you use.
With layers of beef, sauce, cheese, and tortilla strips, this casserole is delicious right out of the slow cooker.
Another bonus about making taco casserole in the slow cooker is that cleaning up is a breeze. I don’t want to spend hours in the kitchen, either preparing food or cleaning. I want something that saves time so I can spend more time playing with my kids.
Slow cooker taco casserole is delicious and everyone will enjoy it. That’s the best thing I can think of about any recipe.Print
There’s nothing quite as good as coming home from a long day to the smell of taco meat cooking in the house! Here’s how to make tacos in the crockpot to make this simple recipe even easier.
- 2 pounds lean ground beef
- 10–3/4 ounces condensed tomato soup
- 1/2 cup water
- 14–1/2 ounces diced tomatoes with green chilies
- 8 corn tortillas (6-inch), cut into 1/2-inch strips
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- Sour cream
1. Brown the beef in 2 batches in large skillet over medium-high heat, stirring to separate the meat. Pour off any fat.
2. Mix the beef, soup, water, tomatoes and tortillas in 3 1/2 to 5 quart slow Cooker.
3. Cover and Cook on LOW for 7 to 8 hours, or on HIGH 4 to 5 hours.
4. Stir in the cheese. Cover and Cook for 5 minutes longer.
5. Sprinkle with green onions and serve with the sour cream.
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Keywords: crock pot tacos, slow cooker beef tacos