Slow-Cooker Party Beef Tacos

 


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


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.

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