Ingredients
Prep
- 2 lb extra lean ground beef
- 15 oz cannned diced tomatoes
- 1 t minced garlic
- 1 t chili powder
- 1 t ground cumin
- 1 t onion powder
- 1 t crushed red pepper flakes
- 6 mini frozen corn cobs
On Cooking Day
- 2 avocados
- 1 pint cherry tomatoes
- 12 taco shells
- taco toppings (salsa, sour cream, guacamole, cheese)
Instructions
To Assemble
- Place all ingredients in a large zipper bag. Zip to seal and squish around to break up meat.
- Wrap each corn cob in foil. Store in refrigerator.
To Cook
- Pour taco meat mixture into slow cooker. Cover with a sheet of foil and place foil wrapped frozen corn on top. Cook on low for 6 - 8 hours.
- Serve with tomatoes and avocado and taco toppings: (lettuce, shredded cheese, salsa, sour cream/plain yogurt)
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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*Use a potato masher to break up meat if needed.
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