Most people use their slow cookers during cooler weather. To cook warm, comforting things like soups and stews. Not here at The Devilish Dish! We're baseball fans and that means about 3 times a week you'll find us at the baseball stadium. Now I'm not one to turn down a hotdog at a baseball game, but that just won't do for dinner every night during baseball season. That's when I turn to my faithful slow cooker. I can put the recipe together before we leave for the game and when we return it's dinner time! This recipe has all the fixins of a great Mexican meal with the simplicity of one pot. Just the slow cooker crock and a few plates to clean up. It's a Home Run!
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| The Slow Cooker Taco Dinner Line-Up! |
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| Brown ground beef with onion and garlic |
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| Season with taco seasoning |
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| Brush the interior of the slow cooker crock with oil |
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| Place 3 tortillas in bottom of slow cooker |
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| Top with ground beef mixture |
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| Add chicken broth |
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| Add tomato sauce |
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| Add enchilada sauce |
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| Top with shredded cheese |
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| Add 3 more tortillas |
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| Layer on pinto beans and Mexicorn |
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| Add green chiles and top with cheese and last 3 corn tortillas |
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| Add final layer of cheese, cover and cook on low for about 4 hours |
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| Serve topped with sour cream |
Slow Cooker Taco Dinner
1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 (1.25 ounce) package taco seasoning
salt and pepper to taste
9 corn tortillas
1/2 cup chicken broth
1 (8 ounce) can tomato sauce
1 (10 ounce) can enchilada sauce
1 large package shredded Mexican cheese blend
2 (15 ounce) cans pinto beans, drained
1 (11 ounce) can Mexicorn, drained
1 (4 ounce) can chopped green chiles
sour cream (optional)
Place ground beef in a large skillet. Season well with salt and pepper. Add onion and garlic, and cook over medium-high heat until beef is done and no longer pink. Drain. Return to skillet and add taco seasoning. Brush the inside of a slow cooker with olive or canola oil, or spray with cooking spray. Line the bottom of the slow cooker with 3 corn tortillas. Top with beef mixture. Add in the following layers: chicken broth, tomato sauce, enchilada sauce, and 1/3 of the cheese. Layer on 3 more tortillas, then add pinto beans and corn. Season well with salt and pepper. Top with green chiles and 1/3 of the cheese. Top with remaining 3 tortillas and sprinkle with remaining cheese. Cover and cook on low for about 4 hours. Serve topped with sour cream if desired.
Prep Time: Approximately 20 minutes Cook Time: Approximately 4 hours
1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1 (1.25 ounce) package taco seasoning
salt and pepper to taste
9 corn tortillas
1/2 cup chicken broth
1 (8 ounce) can tomato sauce
1 (10 ounce) can enchilada sauce
1 large package shredded Mexican cheese blend
2 (15 ounce) cans pinto beans, drained
1 (11 ounce) can Mexicorn, drained
1 (4 ounce) can chopped green chiles
sour cream (optional)
Place ground beef in a large skillet. Season well with salt and pepper. Add onion and garlic, and cook over medium-high heat until beef is done and no longer pink. Drain. Return to skillet and add taco seasoning. Brush the inside of a slow cooker with olive or canola oil, or spray with cooking spray. Line the bottom of the slow cooker with 3 corn tortillas. Top with beef mixture. Add in the following layers: chicken broth, tomato sauce, enchilada sauce, and 1/3 of the cheese. Layer on 3 more tortillas, then add pinto beans and corn. Season well with salt and pepper. Top with green chiles and 1/3 of the cheese. Top with remaining 3 tortillas and sprinkle with remaining cheese. Cover and cook on low for about 4 hours. Serve topped with sour cream if desired.
Prep Time: Approximately 20 minutes Cook Time: Approximately 4 hours
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