Creamy Crock Pot Tacos With Corn Chips Recipes
CREAMY CROCK POT TACOS WITH CORN CHIPS
Steps:
- Gather the ingredients.
- Brown ground beef in a pan, and drain. Put this in slow cooker/crock pot. Add the whipping cream, chili beans, and stir.
- Cut Velveeta into chunks, and place in slow cooker. Stir all of this, and cook on low for 1 to 2 hours.
- Serve over Fritos or tortilla chips.
- Enjoy!
Nutrition Facts : Calories 380 kcal, Carbohydrate 36 g, Cholesterol 52 mg, Fiber 6 g, Protein 28 g, SaturatedFat 7 g, Sodium 1040 mg, Fat 14 g, ServingSize 12 to 15 servings, UnsaturatedFat 4 g
CRUNCHY CORN CHIP TACOS
Tasty dinner treat your family will LOVE. Quick and easy to make. Kids will enjoy helping to make this delicious meal! You can play around with this recipe to find the right amount for each individual person's taste. Add more or less heat depending upon how hot you like it! Top it all off with your favorite fixings, like lettuce, tomato, sour cream, and hot taco sauce.
Provided by Dakota's Dishes
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
- Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
- Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.
Nutrition Facts : Calories 629.1 calories, Carbohydrate 36.2 g, Cholesterol 106.8 mg, Fat 40.6 g, Fiber 1.9 g, Protein 30.7 g, SaturatedFat 18.7 g, Sodium 1256.5 mg, Sugar 2.6 g
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