Today’s slow cooker recipe is sure to have family and friends cheering – Slow Cooking Fried Taco Bowls, a crowd pleaser!
1 1/2 pounds of lean ground meat
1 cup of chopped onion (yellow or sweet)
2 cans (16 ounces each) of the best Bush peppers (pinto beans – mild chile sauce) – no drainage
8 ounce can of tomato sauce
1 can of Original Rotel (10 oz. can) – do not drain – Or use homemade Rotel – Tomatoes and green chilies,
taco seasoning package (1 oz)
1/2 cup of water
Taco Bowl Fixing
Rice (optional) – My favorite, the lime and cilantro rice from the Chipotle restaurant.
Favorite taco suggestions: cheddar cheese, lettuce, tomato, jalapeños, sour cream, hot sauce, avocado, fresh lime juice, fresh cilantro, etc.
Brown meat and chopped onions in a large skillet over medium-high heat until meat is no longer pink and onions are translucent. Add taco seasoning, 1/2 cup water, mix well and remove from heat. *If you are using higher fat ground beef, be sure to drain off excess fat before adding taco seasoning.
Spray slow stove with nonstick cooking spray. Pour the chili beans, tomato sauce and Rotel into the crock pot. Then add the browned beef mixture to the crock pot and mix well.
Cover and cook over high heat for 3-4 hours or over low heat for 5-6 hours.
In individual bowls, add a handful of Fritos, a small layer of rice (optional), a large spoonful of taco mix and then cover with your favorite taco shells. The freshly squeezed lime on top is an impressive addition along with the fresh cilantro. Enjoy!