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Slow-Cooker Party Beef Tacos
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Prep Time:
1 hour 25 minutes
Total Time:
3 hours 25 minutes
Elevate Taco Night with Slow Cooker Layered Beef Tacos! Layers of taco dip ingredients in easy tacos. Prep ahead, keep warm in slow cooker. Guests assemble their own tacos with lettuce, corn, peppers, onions, tomatoes, avocados, salsa, cheese in 13x9 pan. Serve with Old El Paso™ Stand ‘N Stuff™ shells for a fun party feast!
Ingredients:
  • 3 lb lean (at least 80%) ground beef
  • 2 large onions, chopped
  • 2 packets (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 1/2 cups thick & chunky salsa
  • 1 cup water
  • 1 box (17.2 oz) Old El Paso™ Stand 'n Stuff Taco Shells (36 Count)
  • 3 (11-oz.) cans whole kernel sweet corn, drained
  • 1 (10-oz.) pkg. (5 1/2 cups) shredded lettuce
  • 2 cups chopped red, yellow and/or green bell pepper
  • 2 cups chopped Italian plum tomatoes
  • 1 medium avocado, pitted, peeled and chopped
  • 1 cup mayonnaise
  • 1/2 cup salsa
  • 8 oz. (2 cups) finely shredded Mexican cheese blend
Instructions:
  • In a large skillet sprayed with cooking spray, cook half of the ground beef with one chopped onion over medium heat for 8 to 10 minutes, stirring often, until the beef is fully cooked. Remember to drain the mixture once done.
  • Combine 1 package of taco seasoning mix, 3/4 cup of salsa, and 1/2 cup of water in a pot. Lower the heat and simmer for 8 to 10 minutes until most of the liquid is absorbed.
  • Chill the first batch of the beef mixture for 15 minutes, then transfer it into a sealed container for refrigeration or freezing. Repeat the process for the second batch. Enjoy immediately or store in the refrigerator for up to 24 hours or in the freezer for up to 1 week.
  • For immediate serving, transfer the beef mixture into a slow cooker and keep it warm on the Low setting. If the beef mixture is frozen, ensure to thaw it before heating. Cook the beef mixture in the slow cooker on the High setting for 1 hour or until hot. Then, switch to the Low setting to maintain warmth. Serve by spooning the beef mixture into taco shells and topping them with Layered Taco Toppings.
  • Preheat oven to 425°F and grease a 15x10x1-inch baking pan with nonstick cooking spray. Pat dry corn with paper towels, then spread it in the pan. Bake at 425°F for 15 minutes, stir, then bake for an extra 10 minutes. Allow to cool for 5 minutes before using.
  • Create a delightful arrangement in a 13x9-inch (3 quart) glass baking dish by layering lettuce, bell pepper, roasted corn, onions, tomatoes, and avocado without greasing the dish.
  • In a petite bowl, blend together mayonnaise and salsa until smooth. Spread over the vegetables, then top with cheese and fresh cilantro. Seal tightly and refrigerate for a minimum of 2 hours or overnight.

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