Slow Cooker Party Beef Tacos - Betty Crocker

Slow Cooker Party Beef Tacos - Betty Crocker

Prep Time

1 hours 25 minutes

Cook Time

2 hourss

Total Time

3 hourss 25 minutes

Yields

14

Directions

  1. Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. 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. Drain
  2. 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
  3. Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week
  4. For immediate serving, place beef mixture in a slow cooker on Low to keep warm. If frozen, thaw first, then heat on High for 1 hour or until hot; reduce to Low to keep warm. To serve, spoon into taco shells and top with Layered Taco Toppings
  5. To make toppings, heat oven to 425°F. Spray a 15x10x1 pan with nonstick spray. Pat corn dry, spread in pan, and bake 15 min. Stir and bake another 10 min. Cool 5 min before serving
  6. In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado
  7. In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight

Ingredients

  • 3 lb lean (at least 80%) ground beef ea (for tacos)
  • 2 large onions, chopped ea (for tacos)
  • 2 packets (1 oz) Old El Paso™ Original Taco Seasoning Mix ea (for tacos)
  • 1 1/2 cups thick & chunky salsa ea (for tacos)
  • 1 cup water ea (for tacos)
  • 1 box (17.2 oz) Old El Paso™ Stand 'n Stuff Taco Shells (36 Count) ea (for tacos)
  • 3 (11-oz.) cans whole kernel sweet corn, drained ea (for layered taco toppings)
  • 1 (10-oz.) pkg. (5 1/2 cups) shredded lettuce ea (for layered taco toppings)
  • 2 cups chopped red, yellow and/or green bell pepper ea (for layered taco toppings)
  • 1/2 cup sliced green onions ea (for layered taco toppings)
  • 2 cups chopped Italian plum tomatoes ea (for layered taco toppings)
  • 1 medium avocado, pitted, peeled and chopped ea (for layered taco toppings)
  • 1 cup mayonnaise ea (for layered taco toppings)
  • 1/2 cup salsa ea (for layered taco toppings)
  • 8 oz. (2 cups) finely shredded Mexican cheese blend ea (for layered taco toppings)
  • 1/4 cup chopped fresh cilantro ea (for layered taco toppings)
  • 3lbs. ea lean (at least 80%) ground beef, for tacos
  • 2 ea large onions, chopped, for tacos
  • 2packets ea (1 oz) Old El Paso Original Taco Seasoning Mix, for tacos
  • 1 1/2cups ea thick & chunky salsa, for tacos
  • 1cup ea water, for tacos
  • 1box ea (36 count) Old El Paso Stand 'n Stuff Taco Shells
  • 3(11-oz.) cans ea whole kernel sweet corn, drained, for layered taco toppings
  • 1(10-oz.) pkg. ea (5 1/2 cups) shredded lettuce, for layered taco toppings
  • 2cups ea chopped red, yellow and/or green bell pepper, for layered taco toppings
  • 1/2cup ea sliced green onions, for layered taco toppings
  • 2cups ea chopped Italian plum tomatoes, for layered taco toppings
  • 1 ea medium avocado, pitted, peeled and chopped, for layered taco toppings
  • 1cup ea mayonnaise, for layered taco toppings
  • 1/2cup ea salsa, for layered taco toppings
  • 8oz. (2 cups) ea finely shredded Mexican cheese blend, for layered taco toppings
  • 1/4cup ea chopped fresh cilantro, for layered taco toppings