Without a doubt, the recipe we make the most at our house is my Crock Pot Chicken Tacos.
We make them because they’re easy, they don’t heat up the kitchen, everyone can top their taco any way they like (so they’re a crowd-pleaser), and they’re good no matter what season it is.
Crock Pot Chicken Tacos are our fave!
So…I thought we needed a beefy version (you could always sub with ground turkey though!), thus, I made these yummy Crock Pot Enchilada Tacos. Everything goes into the slow cooker and later that night, you have dinner. Done. It’s just assembling friends. And after a busy day, don’t you just want to assemble? I know that I sure do! Enjoy!
This recipe serves four.
1½ pounds ground beef, browned up and crumbly
1 (10 oz) can of enchilada sauce (we used mild)
1 (16 oz) can of chili beans
about 8 flour tortillas
Guacamole (we love Tab’s version here)
Shredded Pepper or Montery Jack cheese
chopped green onions for garnishing
In your slow cooker, add in your browned ground beef. Next, stir in your enchilada sauce and chili beans. Cover and cook on low about 6 to 8 hours or on high about 3 hours.
When you’re ready to serve, you take a tortilla (I like to warm mine in the microwave for about 20 seconds between two damp paper towels) top it with Romaine lettuce, a little guacamole, your ground beef mixture, a sprinkle of cheese and chopped green onions.
Dinner is done. And it’s delicious too!
Just another easy little supper recipe to make your busy nights a breeze.