Slow Cooker Taco Salad

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 20 people

Rate This!

  • Makes: 8 servings
  • Serving Size: 1 3/4 cup
  • Makes: 15 cups
  • Prep: 25 mins
  • Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)

Slow Cooker Taco Salad

Directions

  1. In a large skillet cook ground meat over medium heat until browned. Drain off fat.
  2. In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

From the Test Kitchen

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Tip

Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Slow Cooker Taco Salad)

  • Per serving:
  • 298 kcal ,
  • 18 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 45 mg chol. ,
  • 411 mg sodium ,
  • 21 g carb. ,
  • 5 g fiber ,
  • 3 g sugar ,
  • 15 g pro.
rate this recipe!
add review

Reviews (1)

20 Ratings
536 Days Ago
4.0
Awesome

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close