Slow Cooker Taco Casserole Recipes

SLOW-COOKER TACO CASSEROLE

Combine taco fixings in a slow-cooker casserole that's a no-fuss favorite of families.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h30m

Yield 6

Number Of Ingredients 9

Slow-Cooker Taco Casserole image

Steps:

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Mix beef, tomatoes, soup, seasoning mix (dry) and water in 3 1/2- to 5-quart slow cooker. Gently stir in tortilla strips.
Cover and cook on Low heat setting 7 to 8 hours.
Sprinkle cheese over casserole; cover and let stand about 5 minutes or until cheese is melted. Sprinkle with onions; serve with sour cream.

Nutrition Facts : Calories 440, Carbohydrate 23 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 9 g, TransFat 1 1/2 g

Ingredients

1 1/2 pounds lean ground beef
1 can (14.5 ounces) diced tomatoes with green chilies, undrained
1 can (10.75 ounces) condensed cream of onion soup
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1/2 cup water
6 corn tortillas (5 or 6 inches in diameter), cut into 1/2-inch strips
1 cup shredded Cheddar cheese (4 ounces)
3 medium green onions, sliced (3 tablespoons)
1/2 cup sour cream

SLOW-COOKER SHORT RIBS

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

Slow-Cooker Short Ribs image

Steps:

Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

Ingredients

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

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Slow Cooker Taco Casserole Recipes

SLOW-COOKER TACO CASSEROLE

Combine taco fixings in a slow-cooker casserole that's a no-fuss favorite of families.

SLOW-COOKER SHORT RIBS

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

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