Beef Tacos Crock-Pot

By deanarrca

Ingredients

• 2 lbs. extra lean ground beef, (93% lean)
• 2 medium onions, finely chopped
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 2 teaspoons salt
• 1/3 cup taco sauce, (or Mexican Sauce)
• 1 tablespoon Worcestershire sauce
• 16 ounces pinto beans, canned, drained, purreed
• 24 taco shells, (or more)
• Mexican Sauce, recipe in directions

Details

Servings 12

Preparation

Step 1

In large skillet, brown ground beef and onions; drain well. Place beef and onions in Crock-pot. Stir in remaining ingredients except taco shells and Mexican Sauce. Cover and cook on low setting for 8 to 10 hours. taste for seasoning. Fill Taco shells. Serve with sauce, chopped lettuce, chopped tomatoes, shreeded cheese of your choice, light sour cream etc.

Mexican Sauce
1 16 oz. can whole tomatoes
1 small onion quartered
1 clove garlic
1 tablespoon chili powder
1/2 te dried oregano
1 teaspoon salt
1 small canned jalapeno chopped. optional

Combine all ingredients in blender container; blend until smooth. Pour into small saucepan; simmer 30 minutes.

NOTES : Purree beans in blender or food processor, or mash real well by hand.This makes a lot. Freeze Half for another meal.
Or Use a can of vegetarian refried beans in place of the canned pintos.