Wednesday, October 24, 2007

Slow Cooker Taco Bake

  • 1.5 lbs. lean ground beef
  • 2 cups chunky salsa, divided
  • 5 (8-inch) flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 can refried beans
  • 1 onion, if desired
  1. Brown ground beef with chopped onion; drain.
  2. Add 1 cup salsa and cook over low heat about 5-6 minutes or until heated through.
  3. In sprayed slow cooker, layer in this order: Half the meat mixture, One tortilla, Half the cheese, One tortilla, Half the refried beans, One tortilla, Remaining meat mixture, One tortilla, Remaining refried beans, One tortilla, Remaining cheese.
  4. Then, spoon the remaining 1 cup salsa over the cheese.
  5. Cover and cook on low 4 to 4.5 hours or until very hot in the center. Makes 6-8 servings.

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