|I wanted a taco salad. Actually, I want taco salads on a regular basis. However, it was going to be a busy afternoon and I knew I wouldn’t have time to fix tacos later in the day. I had time right after lunch, so I threw this together. And let me tell you something – it is GOOD. Of course, I have a heart for tacos. Do you have a heart for tacos? Of course you do honey. Make this.|
|You’ll need browned hamburger, frozen corn, tomatoes with chilies, onion, cumin, chili powder, black beans, and tomato sauce. You’ll also need the fixings you would like for your taco salad. This recipe only calls for ½ pound of hamburger meat. I always try to keep browned hamburger (venison) and cooked chicken in the freezer. It can make meal time a LOT faster when you don’t have to worry about cooking the meat. Sometimes recipes call for ½ pound of meat (like Cheeseburger Pizza) and I’ll just go ahead and brown a whole pound – why? Because my venison comes in 1 pound packages. I take the other half of the meat and freeze it for such a time as this.|
|We like chilies and we eat them a lot. They really aren’t THAT hot. I used a can of tomatoes with chilies, but if you don’t have that you can use a can of regular tomatoes and add a can of diced green chilies. Believe me – don’t skip out on the chilies. Thank you.|
|I thought to myself, “Self, instead of just hamburger meat why don’t you just throw everything in there instead of putting it on top of your salad later?” And you know what self said? Self said, “That’s genius!” And that’s the story. So, I just put everything in the crock pot that I would like on my taco salad: meat, corn, tomatoes, sauce, chili powder, cumin, and beans. You can add whatever you like. Black olives would be delicious! I did leave out the cheese, lettuce and chips. Because, that might have made a nasty mess….and it probably would have looked pretty gross.|
|I did leave out the beans until the end. I only stirred them in at the last minute to get them warm. I don’t like mushy beans. I used some black beans that I had cooked the night before in my crock pot. You can use any type of bean that you like – pintos would be fabulous! And I’ve had chickpeas on my tacos before too – very tasty!|
|Cook on low for about 3 hours. After 3 hours, I added the beans and then turned the pot off. Look how tasty and delicious! Actually, you can’t tell by looking at the photo. But trust me; this makes a great taco salad.|
|I assembled mine as follows: lettuce, crumbled Garden of Eatin’ tortilla chips, taco meat, shredded cheese, and then sour cream on top. And I ate every bite….and then I licked my bowl. You could just eat the meat with taco chips, but I tried that and didn’t like it as well as in a taco salad. But, I’m a taco snob.|
|This post is linked on Monday Mania at The Healthy Home Economist and at What’s On Your Plate at Good Cheap Eats.|
Crock Pot Taco Meat
½ pound ground hamburger, browned
2 cups frozen corn
½ cup chopped onion
1 can (14.5 ounces) diced tomatoes with green chilies
1 can (8 ounces) tomato sauce
1 teaspoon cumin
1 teaspoon chili powder
1 cup black beans, cooked
Taco salad fixings: lettuce, chips, shredded cheese, sour cream
Combine the meat, corn, onion, tomatoes, tomato sauce, and seasonings in your greased crock pot. Stir well. Cover and cook on low for 3 hours. Add black beans and stir. Turn off crock pot and let mixture sit to warm beans.
Serve meat on top of a taco salad.
*When re-warming, I added a bit of water so it wouldn’t be so thick.*
Crock Pot Taco Meat
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