Slow Cooker Party Beef Tacos Recipes

SLOW-COOKER BEEF BRISKET TACOS

Slow-Cooker Beef Brisket Tacos image

Taco night will be ready when you get home from work when you use this slow-cooker version. The long cooking time brings out the fabulous flavor of the brisket and onion combination, and makes great leftovers, too.

Provided by Sarah Caron

Categories Entree

Time 4h10m

Yield 8

Number Of Ingredients 11

Ingredients

1 large sweet onion, thinly sliced
1 beef brisket (2 1/2 to 3 lb)
Salt and pepper to taste
1 bottle (12 oz) chili sauce
1 tablespoon packed brown sugar
2 teaspoon liquid smoke
24 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; (from 8.2-oz package)
1 to 2 cups shredded sharp Cheddar cheese (4 to 8 oz)
1 avocado, pitted, peeled and diced
1 tomato, diced
Old El Paso™ Thick 'n Chunky salsa

Steps:

In 4-quart slow cooker, layer onion slices. Top with beef, fat side up. Sprinkle generously with salt and pepper.
In medium bowl, mix chili sauce, brown sugar and liquid smoke with whisk. Spread over beef.
Cover; cook on High heat setting 4 to 5 hours or on Low heat setting 8 to 10 hours.
Remove beef from slow cooker; place on cutting board. With 2 forks, shred beef. Using slotted spoon, transfer onion to bowl for serving. Return beef to slow cooker; stir.
To serve, spoon beef onto tortillas; top with onion, cheese, avocado, tomatoes and salsa.

Nutrition Facts : ServingSize 1 Serving

SLOW-COOKER PARTY BEEF TACOS

Slow-Cooker Party Beef Tacos image

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

Ingredients

3 lb lean (at least 80%) ground beef
2 large onions, chopped
2 packages (1 oz each) Old El Paso™ taco seasoning mix
1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
1 cup water
3 boxes (4.7 oz each) Old El Paso™ Stand 'N Stuff™ taco shells
3 (11-oz.) cans whole kernel sweet corn, drained
1 (10-oz.) pkg. (5 1/2 cups) shredded lettuce
2 cups chopped red, yellow and/or green bell pepper
1/2 cup sliced green onions
2 cups chopped Italian plum tomatoes
1 medium avocado, pitted, peeled and chopped
1 cup mayonnaise
1/2 cup Old El Paso™ Salsa
8 oz. (2 cups) finely shredded Mexican cheese blend
1/4 cup chopped fresh cilantro

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 COOKED SHREDDED BEEF TACOS

Slow Cooked Shredded Beef Tacos image

Make and share this Slow Cooked Shredded Beef Tacos recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs boneless beef chuck roast
1 medium onion, sliced
1 cup water
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) jar taco sauce
1 (7 ounce) can diced green chilies
1 package taco shell (12)
shredded lettuce
chopped tomato
shredded cheddar cheese
sour cream

Steps:

Place beef and onion in slow cooker.
Combine water and seasoning mix in small bowl.
Pour over beef and onion.
Cook on LOW for 6-8 hours or until tender.
Shred beef with two forks.
Place beef in large bowl.
Stir in taco sauce and chiles.
Fill warmed taco shells with beef mixture.
Top with lettuce, tomato,cheese, and sour cream.

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