Thursday, April 3, 2014

Crockpot Soft Tacos

One of my quick go-to-recipes is Taco's.  I wanted something quick, but that could make ahead and cook in the crockpot for a few hours, so I came up with this recipe.  It's great!  I made it at 4 pm, stuck it in the crockpot, ran to my son's basketball game and it was ready to eat when we got home!

I was going to use refried beans but I didn't have any in my pantry, so I just used kidney beans and mashed them up.  Use whatever you've got!  It's a little bit spicy, but wasn't too spicy for most of my kids (2 year old was the exception.)  If you want to make it really mild, just substitute a can of diced tomatoes for the can of diced tomatoes and green chilis.

I've found that corn tortillas are delicious if they are heated in a pan on the stove.  I'm not a fan of cold or microwaved corn tortillas - yuck!  Anyway, heat up the tortilla's and assemble your taco with your favorite toppings!  We love it topped with our favorite Guacamole recipe!

1 lb hamburger
1 can kidney beans, drained and rinsed
2 cans black beans, drained and rinsed
1 can tomato sauce
1 can tomatoes with green chili's
1/4 cup or 1 package taco seasoning  (I prefer McCormick)

Corn tortillas
slice olives

Brown hamburger and season with salt and pepper.  While cooking the meat, drain and rinse kidney beans and put in crockpot.  Smash kidney beans with a potato masher.  Add the following ingredients to the beans in the crockpot:  cooked hamburger, drained & rinsed black beans, tomato sauce, diced tomatoes with green chili's and taco seasoning.  Stir together.  Cook on low for 2 - 3 hours.  Serve with your favorite taco toppings!

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