We love Mexican food in our family, and I have come up with a recipe for slow cooker filling that can be done with chicken, beef, or pork, and then used to fill soft tacos, crunchy tacos, fajitas, burritos, enchiladas, tamales… it’s so delicious, easy, and versatile. Here’s what you’ll need:
I’m making the ground beef version tonight. Place 1 pound of ground beef, 1 can of rotel original diced tomatoes with green chiles, and 1/4 cup of taco seasoning in your slow cooker.
Stir it all together.
Cover and cook on high 4 hours, or low 6 hours.
Once it’s done, stir in one drained can of black beans.
Serve in crunchy taco shells, soft corn or flour tortillas, or on top of salad, with all your favorite taco toppings! Tonight, I’m making soft tacos with charred flour tortillas. If you have a gas stove, this makes seriously delicious tortillas. Get some tongs ready, and turn a burner to medium and stick the tortilla straight on the flame.
Watch it like a hawk, it only takes about 10 seconds per side. I have set off my fire alarm a few times when I’ve taken my eye off the tortilla.
Stuff the hot, crispy, soft, charry tortillas with the filling and toppings, and chow down!
Instead of ground beef, use:
1 pound of boneless, skinless chicken breasts (cook 4 hours on high or 6 hours on low. Shred the meat, then stir in the beans)
1 pound pork loin (cook 6 hours on high or 8 hours on low. Shred the meat, then stir in the beans)
1 pound beef chuck roast (cook 6 hours on high or 8 hours on low. Shred the meat, then stir in the beans)
For fajitas, leave the beans out and add 1 thinly sliced onion and 1 thinly sliced green bell pepper along with the chicken or chuck roast.
I sometimes double the recipe and make tacos one night for dinner, and then use the extra filling the next day to make homemade tamales, which I freeze for lunches!