Rating: 3.5 stars
23 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4

Make tacos easier than ever with this hands-off slow cooker taco recipe. If you prefer, make these buffalo tacos with ground beef instead.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

30 mins
6 hrs
6 hrs 30 mins
14 tacos


Ingredient Checklist


Instructions Checklist
  • In a large nonstick skillet cook buffalo, onion, and garlic over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Spoon meat mixture into a 3-1/2- or 4-quart slow cooker. Add beans, kale, tomato sauce, diced tomatoes, chile peppers, chili powder, cumin, oregano, and cayenne pepper. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

  • Divide romaine among warmed flour tortillas. Top each with about 1/2 cup of the meat-bean mixture. Top with chopped tomatoes, green onions, and cheese.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

289 calories; fat 7g; cholesterol 16mg; saturated fat 2g; carbohydrates 42g; mono fat 2g; poly fat 1g; insoluble fiber 5g; sugars 3g; protein 16g; vitamin a 3158.4IU; vitamin c 62.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 32.3mcg; vitamin b12 0.9mcg; sodium 659mg; potassium 458mg; calcium 191.8mg; iron 5.4mg.