166 down : 199 to go

Chipotle Taco Filling


  • 2 pounds 85% lean ground beef
  • 2 cups chopped yellow onions
  • 30 ounces canned pinto beans, rinsed and drained
  • 14 ½ ounces diced tomatoes with peppers and onions, drained
  • 2 chipotle peppers in adobo sauce, mashed
  • 1 tablespoon beef bouillon granules
  • 1 tablespoon sugar
  • 1 ½ teaspoons ground cumin
  • Taco shells or flour tortillas

Brown meat in large nonstick skillet over medium-high heat, stirring to break up meat. Drain.

Combine meat, onions, beans, tomatoes, peppers, bouillon, sugar and cumin in 3 1/2- to 4-quart slow cooker. Cover; cook on LOW hours or on HIGH 2 hours.

Serve filling in taco shells. Top with shredded lettuce, salsa, shredded cheese and sour cream, if desired.

Makes 8 cups

Source : The Slow Cooker Bible

This was easy enough to fix, but I did not really like it as a taco filling. It didn’t have the taco seasoning flavor that I expect, and was in fact much more mild. The kids loved it, but they love anything taco related.

This entry was posted in Beef, Crockpot and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s