SLOW COOKER TACO SOUP
This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.
Provided by Janeen Barlow
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 8h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
- Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g
TACO STEW
This is a great one dish meal combining ground beef with tomatoes, onion, beans, corn, and taco seasoning. Quite simple to make, and delicious, too.
Provided by SMAYO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.
- Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning. Mix well, reduce heat to medium and allow to heat through, about 15 minutes.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.6 g, Cholesterol 96.5 mg, Fat 30.7 g, Fiber 7.7 g, Protein 26.7 g, SaturatedFat 12.3 g, Sodium 1289.1 mg, Sugar 5 g
CROCK POT TACO BEEF STEW
This is a very simple and inexpensive beef stew which I found on lazygourmet.com. We like it in heated flour tortillas with cheese and salsa on top. You could also add sour cream, green onions, black olives, or what have you to them after you fill the tortillas. Ole!
Provided by Linda
Categories Stew
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Roll beef pieces in the taco seasoning (I used cubes of round steak and put them in a plastic bag with the taco seasoning and turned it around and around to coat thoroughly).
- Place beef in crock pot.
- Combine remaining ingredients except beans and cheese and pour over beef cubes.
- Cover and cook on low for 6-7 hours.
- Fifteen minutes before serving, stir in beans (I had previously cooked a bag of dry black beans, which I used rather than canned).
- Cover and heat through,.
- Top individual servings with cheddar cheese, if desired.
Nutrition Facts : Calories 511.7, Fat 29.7, SaturatedFat 11.7, Cholesterol 118.1, Sodium 777.7, Carbohydrate 23.5, Fiber 8.2, Sugar 4.2, Protein 36.9
SLOW COOKER BEEF STEW
Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
- Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
- Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
MEXICAN BEEF STEW (CROCK POT)
Make and share this Mexican Beef Stew (Crock Pot) recipe from Food.com.
Provided by SJG3483
Categories Stew
Time 10h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in a 4 quart crock pot.
- Cover and cook on low for 9-11 hours until beef is tender.
- Add remaining ingredients and stir well.
- Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
SLOW-COOKER PARTY BEEF TACOS
Let your slow cooker bring the party with these layered beef tacos! We took everyone's favorite layered taco dip and thought: what if we put it on tacos? And with make-ahead instructions, it's safe to say this idea was genius. Your slow cooker keeps the seasoned beef mixture warm, so guests can fill tacos themselves without you running back and forth from the kitchen. Layer your 13x9 with lettuce, roasted corn, red bell pepper, onion, tomatoes, avocados, salsa and cheese, and guests will be able to add all their toppings in one go! Once everyone fills their Old El Paso™ Stand 'N Stuff™ taco shells, the party can officially begin!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 30
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- To make Layered Taco Toppings, heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
- In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
- 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.
Nutrition Facts : Calories 280, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g
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