Slow Cooked Ground Beef Enchilada Tacos – C
yellow rice and corn
  • Classic
  • beef, freezable, kid favorite, slow cooker
Slow Cooked Ground Beef Enchilada Tacos – C
yellow rice and corn
  • Classic
  • beef, freezable, kid favorite, slow cooker
Servings:

Ingredients

Prep
  • 2 lbs extra lean ground beef 93/7
  • 1/2 C frozen chopped onions
  • 20 oz can enchilada sauce
  • 1 t minced garlic
  • 1 t ground cumin
  • salt and pepper to taste
On Cooking Day
  • 12 taco shells
  • 2 C shredded lettuce
  • 1 C can diced tomatoes & chilies
  • 1 1/2 C shredded Mexican-style cheese
  • 2 bag frozen yellow rice steamers or white rice
  • 16 oz frozen corn

Instructions

To Assemble
  1. Place all ingredients in a large zipper bag. Zip to seal and squish around to break up meat.
To Cook
  1. Pour taco meat mixture into slow cooker. Cook on low for 6 – 8 hours. Stir and chop meat mixture until broken up.
  2. Warm taco shells and fill taco shells with meat mixture.
  3. Top with shredded lettuce, diced tomatoes and cheese.
  4. Serve with rice and corn on the side.

Ingredients

Prep
  • 2 lbs extra lean ground beef 93/7
  • 1/2 C frozen chopped onions
  • 20 oz can enchilada sauce
  • 1 t minced garlic
  • 1 t ground cumin
  • salt and pepper to taste
On Cooking Day
  • 12 taco shells
  • 2 C shredded lettuce
  • 1 C can diced tomatoes & chilies
  • 1 1/2 C shredded Mexican-style cheese
  • 2 bag frozen yellow rice steamers or white rice
  • 16 oz frozen corn

Instructions

To Assemble
  1. Place all ingredients in a large zipper bag. Zip to seal and squish around to break up meat.
To Cook
  1. Pour taco meat mixture into slow cooker. Cook on low for 6 – 8 hours. Stir and chop meat mixture until broken up.
  2. Warm taco shells and fill taco shells with meat mixture.
  3. Top with shredded lettuce, diced tomatoes and cheese.
  4. Serve with rice and corn on the side.

*Use a potato masher to break up meat if needed.

 
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