Recipes and Cooking Slow Cooker Taco Salad 3.9 (21) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Cook Time: 5 hrs Total Time: 5 hrs 25 mins Servings: 8 Yield: 15 cups Jump to Nutrition Facts Ingredients 1 ½ pound ground beef or ground turkey 1 16 ounce jar green salsa 1 15 ounce can Great Northern beans, rinsed and drained 1 large sweet onion, cut into thin wedges (2 cups) 1 medium red sweet pepper, coarsely chopped (3/4 cup) Directions In a large skillet cook ground meat over medium heat until browned. Drain off fat. 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. 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. Rate it Print Nutrition Facts (per serving) 298 Calories 18g Fat 21g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 298 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 45mg 15% Sodium 411mg 18% Total Carbohydrate 21g 8% Total Sugars 3g Protein 15g Vitamin C 21.8mg 109% Calcium 168mg 13% Iron 1.9mg 11% Potassium 463mg 10% Fatty acids, total trans 1g Folate, total 47.7mcg Vitamin B-12 0.8mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.