Slow Cooker Taco Joes Food

SLOW-COOKER TACO JOES

Steps:

• In 12-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain. In 3 1/2- to 4-quart slow cooker, place beef. Stir in refried beans, enchilada sauce, taco seasoning mix and salsa.
• Cover and cook on Low heat setting 4 to 6 hours.
• To serve, fill each bun with about 1/3 cup beef mixture and top with cheese, lettuce, tomato and sour cream.

EASY CROCKPOT TACO MEAT RECIPE

Steps:

• Place the ground meat (raw) in the crock pot.
• Pour the salsa on top and sprinkle with the taco seasoning mix. (We use homemade taco seasoning.)
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until no longer pink. Use a spoon to break up the taco meat and serve.

SLOW-COOKER PORK TACOS

Steps:

• Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
• Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
• Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
• Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

SLOW-COOKER SLOPPY JOES

Steps:

• In a large skillet, cook beef, celery and onion over medium-high heat, 8-10 minutes, until beef is no longer pink, breaking beef into crumbles; drain. Transfer to a 3-qt. slow cooker., Stir in chili sauce, brown sugar, pickle relish, Worcestershire sauce, salt and pepper. Cook, covered, on low 3-4 hours or until heated through and flavors are blended. Spoon meat mixture onto bun bottoms. Replace tops.

SLOW COOKER TACO MEAT

Steps:

• Heat a large skillet over medium-high heat.
• Add oil and when it begins to shimmer, add beef.
• Saute beef, breaking it apart as it cooks, until cooked through, 8 to 10 minutes.
• Drain off any excess fat or liquid from the pan. (Note: Resist the urge to season the meat with salt or pepper at this stage. Depending on how salty your salsa is, you may or may not need additional salt.)
• Transfer beef to the bowl of a slow cooker and stir in salsa and water. (See note below for freezing instructions.)
• Cook for 7 to 8 hours on low or 4 to 5 hours on high. (After cooking is complete, you can leave the meat on the "warm" setting for up to 2 hours.)
• Give the meat a stir. Taste and season with some salt and pepper, if needed.

SLOW COOKER KOREAN SLOPPY JOES

Steps:

• In a large nonstick skillet over medium-high heat, quickly brown the meat, breaking it apart with a wooden spoon, but don't cook it all the way through. Season with salt and pepper, to taste. Drain off any rendered grease and transfer the ground meat to the slow cooker. Mix in the onion, carrot, and bell pepper.
• In a shallow bowl, whisk together the garlic, ginger, juice, soy sauce, gochujang, honey, and rice vinegar. Pour over the meat in the slow cooker and stir to combine. Cover and cook on low for 4 hours.
• While you wait for the sloppy joe filling to cook, prepare the quick pickled toppings. Combine the red onion, radish, and cucumber in a wide, non-reactive bowl.
• In a small saucepan over medium heat, combine the rice vinegar, water, sugar and salt. Stir and heat until the mixture is hot and the sugar is fully dissolved. Pour the hot mixture over the sliced onion, radish, and cucumber, and stir in the red pepper flakes. Cover and refrigerate until ready to serve.
• After 4 hours, combine 2 tablespoons of cornstarch and 2 tablespoons of water in a shallow bowl. Mix until well combined and pasty. Pour into the slow cooker and mix, then increase heat to high. Cook, covered, until the sauce has thickened, about 30 more minutes.
• Serve the Korean Sloppy Joes in buns or bibb lettuce leaves with a sprinkle of toasted sesame seeds and the pickled vegetables, to top.

TACO JOES

Steps:

• Pour ground beef in slow cooker, then add 1 can of refried beans, enchilada sauce, taco seasoning and salsa. Cook on low for 4-6 hours depending on your slow cooker. After cooked, stir in the other can of refried beans.
• To serve, fill each bun with 1/3 cup of Taco Joe mixture and garnish as desired.

SLOW-COOKER PARTY BEEF TACOS

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.

TACO JOE DIP

Steps:

• In a slow cooker or crock pot, combine all ingredients.
• Cover and cook on low for 5-7 hours.
• Serving suggestions:.
• Serve with tortilla chips.
• Spoon over hot baked potatoes.
• Roll in a warm tortilla.
• Spoon over a bed of lettuce.
• Use as an omelet filling.
• Add shredded cooked chicken and serve over crushed doritos with a dollop of sour cream.

SLOW COOKER SLOPPY JOES

Steps:

• Cook bacon in a large skillet over medium heat until crisp. Remove from skillet, drain on paper towels, crumble and set aside.
• Cut the onion into small pieces, then cook in the bacon grease until golden. Remove from skillet and set aside.
• Brown the ground beef, remove from skillet, and drain.
• Mix all remaining ingredients in a slow cooker along with the bacon, onion and ground beef.
• Cook for at least 8 hours on the lowest setting, but times will vary based on the individual slow cooker.
• Serve over hamburger buns for a good "sloppy-joe".