Slow-Cooker Party Tacos

Slow-Cooker Party Tacos

No need to worry with this Mexican favorite; pre-mixed seasoning and packaged shells makes it ultra-easy.

Prep Time



Total Time






lb lean (at least 80%) ground beef
large onions, chopped
packages (1 oz each) Old El Paso® taco seasoning mix
1 1/2
cups Old El Paso® Thick 'n Chunky salsa
cup water
boxes (4.7 oz each) Old El Paso® Stand 'N Stuff™ taco shells
Layered Taco Toppings:
(11-oz.) cans Green Giant® SteamCrisp® Niblets® Whole Kernel Sweet Corn, drained
(10-oz.) pkg. (5 1/2 cups) shredded lettuce
cups chopped red, yellow and/or green bell pepper
cup sliced green onions
cups chopped Italian plum tomatoes
medium avocado, pitted, peeled and chopped
cup mayonnaise
cup Old El Paso® Salsa
oz. (2 cups) finely shredded Mexican cheese blend
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.
Makes 30 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
It's easy to double or triple this recipe for larger groups. Cook the meat mixture in batches, cool and refrigerate it or freeze it as directed in the recipe.
This recipe combines all of the taco topping ingredients in a layered "salad". This method of layering the toppings will help people move through the buffet line faster.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 570mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 12g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.