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Slow-Cooker Party Tacos

Slow-Cooker Party Tacos

Get Ready

Servings: Serves 30Learn How to Scale This Recipe

Prep Time: 85 minutes

Cook Time: 120 minutes

Ingredients: Add ingredients to List

3 lb. (at least 80%) ground beef
2 large onions, chopped
2 packages (1 oz. each) Old El Paso Taco Seasoning Mix
1 1/2 cups Old El Paso Thick 'n Chunky Salsa
1 cup water
3 boxes (4.7 oz. each) Old El Paso Stand 'N Stuff Taco Shells
3 (11 oz.) cans Green Giant SteamCrisp Niblets Whole Kernel Sweet Corn, drained
1 (10 oz.) pkg. (5 1/2 cups) shredded lettuce
2 cups chopped red, yellow and/or green bell pepper
1/2 cup sliced green onions
2 cups chopped Italian plum tomatoes
1 medium avocado, pitted, peeled and chopped
1 cup mayonnaise
1/2 cup Old El Paso Salsa
8 oz. (2 cups) finely shredded Mexican cheese blend
1/4 cup chopped fresh cilantro

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. To serve immediately, place beef mixture in slow cooker; keep warm on low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on high setting for 1 hour or until hot. Reduce heat to low to keep warm. To serve, spoon beef mixture into taco shells. Top with Layered Taco Toppings.
5. To make Layered Taco Toppings, heat oven to 425 degrees F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425 degrees F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
6. In un-greased 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.

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Quantity Ingredients  
3 lb. (at least 80%) ground beef  
2 large onions, chopped  
2 packages (1 oz. each) Old El Paso Taco Seasoning  
1 1/2 cups Old El Paso Thick 'n Chunky Salsa  
1 cup water  
3 boxes (4.7 oz. each) Old El Paso Stand 'N Stuff  
3 (11 oz.) cans Green Giant SteamCrisp Niblets Who  
1 (10 oz.) pkg. (5 1/2 cups) shredded lettuce  
2 cups chopped red, yellow and/or green bell peppe  
1/2 cup sliced green onions  
2 cups chopped Italian plum tomatoes  
1 medium avocado, pitted, peeled and chopped  
1 cup mayonnaise  
1/2 cup Old El Paso Salsa  
8 oz. (2 cups) finely shredded Mexican cheese blen  
1/4 cup chopped fresh cilantro  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 30
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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