{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
- In a large skillet, brown beef, onions, and garlic until cooked through.
- Add chili flakes, cumin, chili powder, refried beans, and salsa stirring until everything is well combined.
- Cool and refrigerate if making the night before.
- Mix beef mixture with cheese and place in a crock-pot.
- Cook on low for 5-6 hours or until bubbly.
- If desired, melt more cheese on top of the beef taco mixture.
- Serve with taco shells and toppings.
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