EASY CROCKPOT TACO MEAT RECIPE
Learn how to make Crockpot Taco Meat Recipe for the best taco meat packed with flavor. Get dinner on the table quickly when you make taco meat in crock pot.
Provided by Eating on a Dime
Categories Main Course
Time 4h5m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 399 kcal, Carbohydrate 3 g, Protein 26 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 107 mg, Sodium 541 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CROCK POT TACOS
Taken from an iVillage message board. "We normally serve this in a bowl with a bunch of heated tortillas and chips and it's like chili con queso only more filling."
Provided by Sam 3
Categories Cheese
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 347.7, Fat 21.3, SaturatedFat 10.4, Cholesterol 88.2, Sodium 1172.2, Carbohydrate 15.9, Fiber 3.6, Sugar 5.3, Protein 23
BLONDE BROWNIES II
A lighter version of brownies.
Provided by Mellan
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Melt butter or margarine. Add sugar and mix well. Cool.
- Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
- Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.
Nutrition Facts : Calories 452.6 calories, Carbohydrate 62.6 g, Cholesterol 58.1 mg, Fat 21.9 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.9 g, Sodium 357.5 mg, Sugar 43.9 g
BLONDE BROWNIES
My family has enjoyed these bars as a potluck dessert, brown-bag treat and anytime snack many times throughout the years. Butterscotch or peanut butter chips can be used in place of the chocolate chips.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in nuts and chocolate chips. , Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.
Nutrition Facts : Calories 144 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 85mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BLONDE BROWNIES I
Rich, chewy brownie with chocolate chips on top.
Provided by Sue Bush
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
- Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
- Stir the brown sugar into the melted butter and mix well. Cool slightly.
- Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
- Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.4 g, Cholesterol 58.1 mg, Fat 23.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 10.7 g, Sodium 358.1 mg, Sugar 46.4 g
SLOW-COOKER PARTY BEEF TACOS
Let your slow cooker bring the party with these layered beef tacos! We took everyone's favorite layered taco dip and thought: what if we put it on tacos? And with make-ahead instructions, it's safe to say this idea was genius. Your slow cooker keeps the seasoned beef mixture warm, so guests can fill tacos themselves without you running back and forth from the kitchen. Layer your 13x9 with lettuce, roasted corn, red bell pepper, onion, tomatoes, avocados, salsa and cheese, and guests will be able to add all their toppings in one go! Once everyone fills their Old El Paso™ Stand 'N Stuff™ taco shells, the party can officially begin!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 30
Number Of Ingredients 16
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.
Nutrition Facts : Calories 280, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g
SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY
Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!
Provided by Tasty
Categories Dinner
Yield 11 servings
Number Of Ingredients 7
Steps:
- In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
- Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
- Remove the chicken, shred with two forks, and return to the slow cooker and stir.
- Freeze leftovers in an airtight bag for up to six months!
- Enjoy!
Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams
BROWNIE BOTTOMS - CROCKPOT
Make and share this Brownie Bottoms - Crockpot recipe from Food.com.
Provided by tammarie
Categories Dessert
Time 1h15m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 8
Steps:
- lightly grease a 4 qt slow cooker with non-stick spray.
- In a small saucepan, combine brown sugar, water, cocoa powder - bring to a boil.
- In a small bowl, combine remaining ingredients with 1/2 cup water to form a batter.
- Spread into slow cooker
- Pour boiling cocoa mixture over batter.
- Cover, cook on high for 1 1/2 hours. Turn off slow cooker and let stand for 30 minutes.
- Serve warm topped with whipped cream or ice cream.
Nutrition Facts : Calories 210.2, Fat 8.6, SaturatedFat 4.7, Cholesterol 86.3, Sodium 259.7, Carbohydrate 31.7, Fiber 1.1, Sugar 25.7, Protein 3
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