Slow-Cooker Taco Ground Beef

By ErinLayton

Ingredients

• 3 lb lean (85%) ground beef
• 1 bag (12 oz) frozen chopped onions, thawed
• 1 can (16 oz) Old El Paso™ refried beans
• 1 jar (16 oz) Old El Paso™ Thick 'n Chunky medium or hot salsa
• 1 package (1 oz) Old El Paso™ taco seasoning mix
• 2 t. salt
• 3 T. pickled jalepeno juice
• 1 T. brown sugar

Details

Servings 1
Cooking time 495mins
Adapted from pillsbury.com

Preparation

Step 1

Spray 5-quart slow cooker with cooking spray. Break up beef; place on bottom and up sides of slow cooker.

In large bowl, mix onions, beans, salsa taco seasoning mix, salt, jalepeno juice and sugar. Place in center of slow cooker over beef. Cover; cook on Low heat setting 8 hours.

Drain beef mixture through strainer set over large bowl. Press with spatula or wooden spoon to break up any large chunks of beef (I used a potato masher).


Use 1 portion immediately to fill tacos, dividing evenly among taco shells; top with cheese, then add favorite taco toppings.

Transfer remaining portions to pint-size freezer containers, and freeze up to 3 months.