Slow-Cooker Party Tacos

Name: Slow-Cooker Party Tacos
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 30
Cuisine: Mexican
Ingredients: 1 medium avocado, pitted, peeled and chopped; 473 milliliters chopped red, yellow and/or green bell pepper; 936 grams Green Giant® SteamCrisp® Niblets® Whole Kernel Sweet Corn, drained; 59 milliliters chopped fresh cilantro; 118 milliliters sliced green onions; 1 kilograms lean (at least 80%) ground beef; 283 grams pkg. (5 1/2 cups) shredded lettuce; 237 milliliters mayonnaise; 2 larges onions, chopped; 473 milliliters chopped Italian plum tomatoes; 118 milliliters Old El Paso® Salsa; 355 milliliters Old El Paso® Thick n Chunky salsa; 473 milliliters oz. finely shredded Mexican cheese blend; 57 grams packages each) Old El Paso® taco seasoning mix; 400 grams boxes each) Old El Paso® Stand N taco shells; 237 milliliters water

You can never have too many main course recipes, so give Slow-Cooker Party Tacos a try. This gluten free recipe serves 30. One serving contains 255 calories, 14g of protein, and 14g of fat. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes. A mixture of avocado, lettuce, green onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Mexican cuisine.

Instructions

Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray.

Ingredients you will need

Cooking Spray

Ground Beef

Equipment you will use

Frying Pan

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.

Ingredients you will need

Ground Beef

Onion

Beef

Drain.

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.

Ingredients you will need

Taco Seasoning Mix

Salsa

Water

Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch.

Ingredients you will need

Beef

Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.

To serve immediately, place beef mixture in slow cooker; keep warm on Low setting. If beef mixture is frozen, thaw before heating.

Ingredients you will need

Beef

Equipment you will use

Slow Cooker

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

Ingredients you will need

Taco Shells

Beef

Equipment you will use

Slow Cooker

Layered Taco Toppings.

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.

Ingredients you will need

Cooking Spray

Spread

Corn

Equipment you will use

Paper Towels

Baking Pan

Oven

Bake at 425°F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.

Equipment you will use

Oven

In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.

Ingredients you will need

Bell Pepper

Tomato

Avocado

Lettuce

Onion

Corn

Equipment you will use

Glass Baking Pan

In small bowl, combine mayonnaise and salsa; mix well.

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Mayonnaise

Salsa

Equipment you will use

Bowl

Spread over vegetables.

Ingredients you will need

Vegetable

Spread

Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.

Ingredients you will need

Cilantro

Cheese

Equipment

Ingredients

Servings:

1medium

avocado, pitted, peeled and chopped 473milliliters

chopped red, yellow and/or green bell pepper 936grams

Green Giant® SteamCrisp® Niblets® Whole Kernel Sweet Corn, drained 59milliliters

chopped fresh cilantro 118milliliters

sliced green onions 1kilograms

lean (at least 80%) ground beef 283grams

pkg. (5 1/2 cups) shredded lettuce 237milliliters

mayonnaise 2larges

onions, chopped 473milliliters

chopped Italian plum tomatoes 118milliliters

Old El Paso® Salsa 355milliliters

Old El Paso® Thick 'n Chunky salsa 473milliliters

oz. finely shredded Mexican cheese blend 57grams

packages each) Old El Paso® taco seasoning mix 400grams

boxes each) Old El Paso® Stand 'N taco shells 237milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.