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Slow-Cooker Party Tacos

  • Prep 1 hr 25 min
  • Total 3 hr 25 min
  • Servings 30

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

Ingredients

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

Layered Taco Toppings:

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

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
570mg
24%
Potassium
240mg
7%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
8%
Sugars
3g
Protein
12g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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