Wednesday, December 4, 2013

Beef Tacos

I've been on a Mexican food kick lately.  Really can't explain it, and no, mother and mother-in-law, I am not pregnant.  I used beans to help stretch this recipe, and also for the added nutritional and fiber content.  The hubby wasn't too happy when I told him, but he said that it was surprisingly good (granted he loaded on the cheese and sour cream!)!

{Beef Tacos--It's the hubby's fault we didn't have lettuce.  He used it and didn't put it on the list so I had mine over veggies}

{Browning beef}

{Added in the salsa, beans, and spices}

{Right before turning the crock-pot on, add the cheese}

{Then put more cheese on top if you want}

{Yummy taco filling ready for you when you get home!}

One year ago:  Chicken Salad

Beef Tacos (Crock-pot)

Makes 4 servings

1 pound ground beef
1 medium onion, diced
4 cloves garlic, minced
1/2 teaspoon chili flakes (less if you don't like it too spicy)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (less if you don't like it too spicy)
1-16 oz can refried beans
1-16 oz jar salsa (whatever kind you prefer)
1 cup Mexican-style shredded cheese, more for topping
Taco shells (whichever you prefer)
Toppings like tomatoes, lettuce, sour cream, cheese, guacamole, etc
  1. In a large skillet, brown beef, onions, and garlic until cooked through.
  2. Add chili flakes, cumin, chili powder, refried beans, and salsa stirring until everything is well combined.
  3. Cool and refrigerate if making the night before.
  4. Mix beef mixture with cheese and place in a crock-pot.
  5. Cook on low for 5-6 hours or until bubbly.
  6. If desired, melt more cheese on top of the beef taco mixture.
  7. Serve with taco shells and toppings. 
 This recipe can just be made for dinner, but I made it on Sunday (when I have lots of time) and just used the crock-pot to reheat it.  Definitely doing more of that in the future!

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