Slow Cooker Party Tacos

 

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 Green Giant® SteamCrisp® Niblets® 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

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
• 7 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.