Crock Pot Taco Bake

Another recipe I found on Pinterest. This was a hit for everyone and the leftovers were appreciated by everyone as well! This recipe is from a "thrifty" website and so I was surprised to see the meat but now that I am copying it, I realize the original recipe only calls for 1/2 pound of ground meat. And with all of the other ingredients, the extra half pound I (mistakenly) used wouldn't be missed. I also cut down the cheese

1/2 pound of ground meat (I used turkey), already cooked, rinsed, and drained
1/2 cup chopped onion
2 teaspoons minced garlic
1 cup cooked rice
2 Tablespoons taco seasoning
1/4 cup water
1 can of corn (or use frozen)
1 can diced tomatoes
12 oz. tortilla chips, crushed (you'll want additional for serving)
1 cup shredded cheddar cheese (more for serving, if desired)
1 can of beans (I used pinto but was asked to use black beans next time)
sour cream for serving, if desired
salsa for serving, if desired
guacamole of serving, if desired

Cook the meat; drain and rinse.
Meanwhile, boil your rice.
In the same pan you used for the meat, soften the onion and garlic, then add the meat back to the pan.
Stir in rice, taco seasoning, and water.
Stir in tomatoes.
Layer in crockpot in the following order:
  • Meat mixture
  • Crushed chips
  • Corn
  • Cheese
  • Beans
Cook for a couple of hours on low.

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

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