Cooktop Cove: How to make slow cooker ground beef taco bowls
By Rhona Reid
This is an easy, fast-to-fix and fun recipe that manages to pack in layers of great taste too. Even if you have the busiest morning ever, you can still find 20 seconds to throw meat and salsa into the slow cooker and press go! Then you get to return to the wonderful aroma of beef simmered with those fabulous spicy flavors.
In the recipe below, we make our own salsa with spices, garlic, jalapeno and canned tomatoes. You can add chopped onions, peppers and anything else you fancy if you have time. Or just add beef and premade salsa; the combo works beautifully together. Get the kids to help make the tortilla bowls, and maybe set out the fillings for older children to fill their own taco as well!
Slow Cooker Ground Beef Taco Bowls
5 minutes
5 hours
5 hours, 5 minutes
2 pounds (900 g) ground beef
2 teaspoons (8 g) salt
1 tablespoon (8 g) chili powder
2 teaspoons (5 g) cumin
1 teaspoon (1 g) oregano (preferably Mexican)
2 cloves garlic, minced
1 jalapeno, seeded and minced
1 14-ounce can (400 g) diced tomatoes (fire roasted if possible)
1 tablespoon (8 g) cornstarch
8 corn tortillas
1 16-ounce can (450 g) refried beans
TOPPINGS (optional):
Fresh tomatoes, diced
Shredded cheddar cheese
Shredded lettuce
Sour cream
Black olives, sliced
Place first nine ingredients (beef through cornstarch) in a 4-quart slow cooker and stir until thoroughly combined. Cook on low for 5 hours.
After 4½ hours, preheat oven to 375 degrees Fahrenheit.
Wrap four stacked corn tortillas in a slightly damp paper towel and microwave for 30 seconds. Repeat with the remaining tortillas.
Spray the backside of a 12-cup muffin tin with cooking spray. Settle tortillas into the gaps between each group of four cups to create a wavy bowl. Bake for 15 minutes. Cool slightly before filling. Repeat with the remaining tortillas.
Pour refried beans into a microwave-safe bowl and heat in the microwave oven for 3 to 4 minutes, stirring halfway through.
Assemble bowls: Scoop a spoonful of beans into the bottom of each bowl and top with meat. Top as desired with tomatoes, cheese, lettuce, sour cream and olives. Repeat for as many taco bowls as needed.
Tip: If you like your tacos spicy, replace the diced tomatoes with a jar of chunky salsa.
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