Get ready to spice up your meals with these mouth-watering taco crock pot recipes! Whether you’re in the mood for something classic like beef tacos or adventurous like Korean BBQ beef tacos, we’ve got you covered. In this article, we’ll be exploring 20 different slow cooker taco recipes that are sure to please even the pickiest of eaters.
From spicy chipotle sauce to creamy cilantro lime crema, these recipes offer a wide range of flavors and textures to keep your taste buds engaged. And the best part? They’re all incredibly easy to make, thanks to the magic of slow cooking.
So go ahead and explore the world of taco crock pot recipes with us! Whether you’re a seasoned chef or a busy parent looking for quick and delicious meals, we’ve got something for everyone in this list of 20 flavorful taco crock pot recipes.
Slow Cooker Beef Tacos with Chipotle Sauce
Transform your taco Tuesday into a flavorful fiesta with this slow cooker recipe. Tender beef, rich chipotle sauce, and crispy tacos make for a satisfying meal.
Ingredients:
– 1 lb beef chuck roast
– 1 can diced tomatoes
– 1/4 cup chipotle peppers in adobo sauce
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 8-10 taco shells
Instructions:
1. Place the beef chuck roast in a slow cooker.
2. In a separate bowl, mix together diced tomatoes, chipotle peppers, olive oil, cumin, chili powder, salt, and pepper.
3. Pour the tomato mixture over the beef.
4. Cook on low for 8 hours or high for 4 hours.
5. Shred the beef with two forks and stir to combine with the sauce.
6. Warm taco shells according to package instructions.
7. Assemble tacos by spooning the beef mixture into shells.
Cooking Time: 8 hours (low) or 4 hours (high)
Crock Pot Chicken Tinga Tacos
Tinga is a popular Mexican dish that originated from the city of Puebla. It’s a rich and flavorful chicken recipe made with chipotle peppers, onions, garlic, and spices. In this recipe, we’ll simplify the process by cooking the chicken in a Crock Pot, making it perfect for busy days.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can of chipotle peppers in adobo sauce
– 1/2 cup of chopped onion
– 3 cloves of garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, cilantro
Instructions:
1. Place the chicken, chipotle peppers, onion, garlic, cumin, paprika, salt, and pepper in a Crock Pot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken with two forks and stir to combine with the sauce.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the chicken mixture onto a tortilla, followed by your desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Pork Carnitas Tacos with Pineapple Salsa
Tender, slow-cooked pork and sweet pineapple salsa come together in a flavorful and refreshing twist on traditional tacos.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pineapple Salsa (recipe below)
Pineapple Salsa:
– 1 cup pineapple chunks
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat the lard or oil over medium-high heat. Add pork chunks; cook until browned on all sides, about 5 minutes.
3. Add orange and lime juice, garlic, oregano, salt, and pepper. Cover and transfer to preheated oven.
4. Cook for 2-1/2 hours, or until pork is tender and easily shreds with a fork.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning shredded pork onto tortillas and topping with Pineapple Salsa.
Cooking Time: 2 hours, 30 minutes (including prep time)
Vegetarian Black Bean and Corn Tacos
This flavorful recipe combines the savory goodness of black beans with the sweetness of corn and the crunch of fresh cilantro, all wrapped up in a crispy taco shell.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the black beans, cumin, salt, and pepper; stir to combine.
4. Cook for an additional 2-3 minutes, or until the flavors have melded together.
5. Stir in the corn kernels and cook for a final minute.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the bean and corn mixture onto a tortilla, followed by any desired toppings.
Cooking Time: 15-20 minutes
Barbacoa Beef Tacos with Cilantro Lime Crema
Experience the bold flavors of Mexico with this tender Barbacoa beef, slow-cooked in a rich tomato-based sauce and served with crispy tacos, tangy slaw, and a dollop of creamy cilantro lime crema.
Ingredients:
– 2 pounds beef brisket or shank, cut into large pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup tomato-based Barbacoa sauce (homemade or store-bought)
– 8-10 corn tortillas
– 1 cup shredded cabbage and radish slaw
– Cilantro lime crema (recipe below)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, brown the beef in batches over medium-high heat. Remove from pot and set aside.
3. Add diced onion and minced garlic to the pot; cook until softened.
4. Add the Barbacoa sauce to the pot, scraping up any browned bits. Bring to a simmer.
5. Return the beef to the pot and cover with foil or lid.
6. Braise for 2-1/2 hours or overnight.
7. Warm tortillas by wrapping in damp paper towels and microwaving for 20 seconds.
8. Assemble tacos with braised beef, slaw, and crema.
Cilantro Lime Crema:
– 1 cup sour cream
– 1/4 cup chopped cilantro
– Juice of 1 lime (about 2 tablespoons)
– Salt to taste
Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.
Shredded Turkey Taco Filling with Avocado
Get ready for a flavorful twist on traditional taco fillings! This Shredded Turkey Taco Filling with Avocado recipe combines the comfort of roasted turkey with the creaminess of avocado, all wrapped up in a delicious and easy-to-make package.
Ingredients:
– 1 pound cooked shredded turkey
– 1 ripe avocado, diced
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped yellow onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the bell pepper and jalapeño; cook for an additional 2-3 minutes or until tender.
4. Stir in the cumin, salt, and pepper.
5. Add the shredded turkey to the skillet and stir until well combined with the vegetable mixture.
6. Stir in the diced avocado until heated through.
7. Serve warm on tacos, burritos, or as a topping for your favorite dishes.
Cooking Time: 15-20 minutes
Spicy Chorizo and Potato Tacos
Get ready for a flavor explosion! This recipe combines the spicy kick of chorizo with the comforting warmth of potatoes, all wrapped up in a crispy taco shell.
Ingredients:
– 1 lb chorizo sausage, sliced
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chorizo sausage and cook until browned, about 5 minutes.
3. Add the potatoes, onion, bell pepper, and jalapeño to the skillet. Cook for an additional 10-12 minutes or until the potatoes are tender.
4. Season with salt and pepper to taste.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the chorizo-potato mixture onto a warmed tortilla, and adding your desired toppings.
Cooking Time: 20-25 minutes
Lentil and Sweet Potato Tacos with Tahini Drizzle
Elevate your taco game with this flavorful and nutritious recipe that combines the comfort of lentils and sweet potatoes with the creaminess of tahini.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 4 tacos shells
– Tahini drizzle: 1/4 cup tahini, 2 tablespoons lemon juice, 1 tablespoon water
– Optional toppings: diced avocado, sour cream, cilantro, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring 2 cups water to a boil. Add lentils, reduce heat, and simmer for 20-25 minutes or until tender.
3. Toss sweet potatoes with olive oil, cumin, smoked paprika (if using), salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 30-35 minutes or until tender.
4. In a large skillet, cook onion and garlic over medium heat until softened. Add cooked lentils, sweet potatoes, and a squeeze of lime juice. Season with salt and pepper to taste.
5. Warm tacos shells according to package instructions.
6. Assemble tacos by spooning the lentil-sweet potato mixture into shells, then drizzle with tahini sauce (mix ingredients in a small bowl).
7. Add desired toppings.
Cooking Time: 45-50 minutes
Buffalo Chicken Tacos with Blue Cheese Slaw
Elevate your taco game with this bold and tangy recipe that combines the flavors of buffalo chicken, crispy tacos, and a creamy blue cheese slaw.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup butter
– 8-10 corn tortillas
– 1 head of iceberg lettuce, shredded
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Remove chicken from skillet and add Frank’s RedHot sauce. Toss to coat.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with chicken, lettuce, blue cheese, and cilantro.
6. Refrigerate slaw (shredded lettuce, crumbled blue cheese, and chopped cilantro) until ready to serve.
Cooking Time: 15 minutes
Pulled Pork Tacos with Mango Habanero Sauce
A twist on traditional tacos, this recipe combines tender pulled pork with a sweet and spicy mango habanero sauce.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup brown sugar
– 1/4 cup beer (optional)
– 8-10 corn tortillas
– Mango Habanero Sauce (recipe below)
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together chili powder, cumin, smoked paprika, and brown sugar.
3. Rub the spice mixture all over the pork shoulder.
4. Place the pork in a Dutch oven or slow cooker with beer (if using). Cook for 8-10 hours or until tender.
5. Shred the pork with two forks.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning pulled pork onto tortillas, topping with Mango Habanero Sauce (recipe below), and adding optional toppings.
Mango Habanero Sauce:
– 2 ripe mangos, diced
– 1/4 cup habanero peppers, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt to taste
Combine all ingredients in a blender or food processor. Blend until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 8-10 hours (slow cooker) or 3-4 hours (oven)
Baja Fish Tacos with Lime Crema
Experience the flavors of Baja California with this recipe that combines tender fish, crispy tortillas, and a zesty lime crema. Perfect for a quick and delicious meal or as an appetizer for your next gathering.
Ingredients:
– 1 pound cod or mahi-mahi fillets
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 8 corn tortillas
– Lime crema (recipe below)
– Sliced radishes, lime wedges, and cilantro leaves for garnish
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped fresh cilantro
– Salt to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, cumin, salt, and pepper.
2. Dredge fish fillets in the flour mixture, shaking off excess.
3. Fry fish in hot oil until cooked through, about 3-4 minutes per side.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with fried fish, lime crema, radishes, and cilantro leaves.
Cooking Time: Approximately 15-20 minutes
Korean BBQ Beef Tacos with Kimchi
Experience the bold flavors of Korean BBQ in a twist on traditional tacos, featuring tender beef short ribs marinated in a sweet and spicy sauce, crispy kimchi slaw, and crunchy taco shells.
Ingredients:
– 1 lb beef short ribs
– 1/2 cup Korean BBQ sauce (see note)
– 8-10 corn tortillas
– 1/4 cup kimchi, chopped
– 1/4 cup cilantro, chopped
– 1 lime, cut into wedges
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together Korean BBQ sauce and 1 tablespoon water. Add beef short ribs; marinate for at least 30 minutes or up to 4 hours.
3. Grill beef short ribs for 5-7 minutes per side, or until cooked through.
4. Meanwhile, prepare kimchi slaw by mixing chopped kimchi with cilantro and lime juice.
5. Warm taco shells according to package instructions.
6. Assemble tacos by slicing grilled beef into thin strips and placing on tortillas. Top with kimchi slaw and serve immediately.
Cooking Time: 30-40 minutes
Slow Cooker Shredded Beef Tacos with Pickled Onions
Tender, flavorful beef and tangy pickled onions come together to make a delicious taco filling. Perfect for a weeknight dinner or a crowd-pleasing party.
Ingredients:
– 2 pounds beef brisket or chuck roast
– 1 can diced tomatoes with green chilies
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 1/4 cup beer (optional)
– Salt and pepper to taste
– Tortillas, shredded cheese, pickled onions (see below), and any other desired toppings
Instructions:
1. Place the beef in a slow cooker. Add the sliced onion, minced garlic, diced tomatoes with green chilies, and taco seasoning.
2. Pour in the beer (if using). Season with salt and pepper to taste.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Shred the beef with two forks. Serve with tortillas, shredded cheese, and pickled onions.
Pickled Onions:
– 1 large onion, thinly sliced
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tablespoon sugar
Combine all ingredients in a bowl. Let sit at room temperature for at least 30 minutes before serving.
Vegan Jackfruit Tacos with Smoky Chipotle
Elevate your taco game with this flavorful and meaty jackfruit filling, smothered in a spicy chipotle tomato sauce. Perfect for a quick weeknight dinner or a crowd-pleasing party.
Ingredients:
– 1 cup canned jackfruit (in brine)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 chipotle pepper in adobo sauce, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste
– Tortillas, for serving
– Optional toppings: avocado, salsa, cilantro, lime wedges
Instructions:
1. Drain the jackfruit and rinse with water.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until softened, 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, and chipotle pepper. Cook for 1 minute.
4. Stir in the jackfruit, diced tomatoes, tomato paste, and apple cider vinegar. Season with salt and pepper to taste.
5. Simmer the mixture for 15-20 minutes or until the flavors have melded together and the jackfruit is tender.
6. Serve the filling in tortillas with your choice of toppings.
Cooking Time: 20-25 minutes
Cheesy Chicken and Rice Tacos
Get ready for a flavorful twist on traditional tacos! This recipe combines tender chicken, creamy cheese, and savory rice to create a mouthwatering filling that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 2 cups cooked white rice
– 1 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6-8 taco-sized corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent.
2. Add the cooked chicken, garlic, salt, and pepper to the skillet. Stir to combine.
3. Add the cooked rice to the skillet, stirring until well combined with the chicken mixture.
4. Reduce heat to low and stir in the shredded cheese until melted and creamy.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the cheesy chicken and rice filling onto a warmed tortilla.
Cooking Time: 15 minutes
Green Chile Pork Tacos with Cotija Cheese
Elevate your taco game with this flavorful recipe that combines tender pork, tangy green chile, and crumbly Cotija cheese. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 lb boneless pork shoulder, cut into small pieces
– 1/4 cup lard or vegetable oil
– 2 cups green chile peppers, chopped (use fresh or canned)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 8-10 corn tortillas
– Cotija cheese crumbles (about 1 cup)
– Lime wedges, for serving
Instructions:
1. Preheat oven to 300°F.
2. In a large skillet, cook pork in lard or oil over medium-high heat until browned, about 5 minutes.
3. Add green chile peppers, onion, garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for an additional 10-15 minutes or until the pork is tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning pork mixture onto tortillas and topping with Cotija cheese crumbles.
6. Serve immediately, with lime wedges on the side.
Cooking Time: 25-30 minutes
Sweet and Spicy Pineapple Chicken Tacos
This recipe combines the sweetness of pineapple with the heat of chipotle peppers to create a unique and delicious twist on traditional chicken tacos. Perfect for a quick weeknight dinner or a flavorful meal for a crowd.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup pineapple juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 chipotle pepper in adobo sauce, minced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, avocado, sour cream, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together pineapple juice, olive oil, cumin, smoked paprika, and chipotle pepper.
3. Add chicken breasts and marinate for at least 30 minutes.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with grilled chicken, pineapple chunks, and desired toppings.
Cooking Time: 30-40 minutes
Lamb Tacos with Mint Yogurt Sauce
Lamb Tacos with Mint Yogurt Sauce Recipe
Summary:
Experience the bold flavors of lamb and mint in a unique taco twist, perfect for adventurous eaters.
Ingredients:
– 1 pound ground lamb
– 1/2 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Mint Yogurt Sauce (see below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled feta cheese, cilantro
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, combine lamb, onion, garlic, cumin, paprika, salt, and pepper. Mix well with your hands until just combined. Do not overmix.
3. Form into 8-10 small patties.
4. Grill the lamb patties for 3-4 minutes per side, or until cooked to your desired level of doneness.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with lamb, Mint Yogurt Sauce, and desired toppings.
Mint Yogurt Sauce:
– 1 cup plain Greek yogurt
– 2 tablespoons chopped fresh mint leaves
– 1 tablespoon honey
– Salt, to taste
Combine all ingredients in a bowl and mix well until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Portobello Mushroom Tacos with Balsamic Glaze
Elevate your taco game with the rich flavors of Portobello mushrooms and a tangy balsamic glaze. This vegetarian recipe is perfect for a quick weeknight dinner or a flavorful brunch.
Ingredients:
– 4 large Portobello mushrooms, stems removed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– Balsamic glaze (store-bought or homemade)
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, onion, garlic, cumin, chili powder, salt, and pepper. Add mushrooms; toss to coat.
3. Grill mushrooms for 4-5 minutes per side, until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing grilled mushroom on a tortilla and drizzling with balsamic glaze. Add desired toppings.
Cooking Time: 15-20 minutes
Tex-Mex Beef and Bean Tacos with Queso
Savor the bold flavors of Mexico in this hearty taco recipe, packed with tender beef, creamy beans, and melted queso. This classic combination is sure to please a crowd!
Ingredients:
– 1 lb ground beef
– 1/2 cup cooked kidney beans (black or pinto)
– 1 onion, diced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese (or queso fresco for an authentic touch)
– Optional toppings: diced tomatoes, shredded lettuce, sliced avocado, sour cream, cilantro
Instructions:
1. Cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion and taco seasoning; cook until the mixture is fully browned.
3. Stir in the cooked kidney beans; season with salt and pepper to taste.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the beef and bean mixture onto a tortilla, followed by shredded cheese.
6. Place under the broiler until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your taco Tuesday with these 20 flavorful crock pot recipes! From classic beef and chicken tacos to vegetarian, vegan, and even seafood options, there’s something for everyone. Try Slow Cooker Beef Tacos with Chipotle Sauce, Crock Pot Chicken Tinga Tacos, or Pork Carnitas Tacos with Pineapple Salsa. For a twist, try Vegetarian Black Bean and Corn Tacos or Shredded Turkey Taco Filling with Avocado. Whether you like it spicy or savory, these recipes are sure to become new favorites.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
