Creamy Crock Pot Tacos With Corn Chips Recipes

WALKING TACOS

Steps:

• Gather the ingredients.
• In a large skillet, brown the beef over medium heat until no longer pink. Drain off the excess fat.
• Stir in the taco seasoning mix, the can of diced tomatoes with green chilies, and the pinto beans. Bring to a boil. Reduce and simmer uncovered until thickened, about 10 minutes.
• When ready to serve, open the bags of corn chips and set up the walking taco bar. Transfer the taco meat and beans mixture to a bowl with a spoon. Include options for favorite taco toppings.
• Spoon some of the beef mixture into the corn chip bag. Fill with your favorite taco toppings. Eat with a plastic spoon directly from the bag.

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!

CRUNCHY CORN CHIP TACOS

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.