Slow Cooker
Crunchy Taco Salad
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 1½ lb ground beef
- 1 onion, diced
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 cup water
- 1 cup mild taco sauce
- 1 (1-oz) envelope low-sodium taco seasoning mix
- 1 (11-oz) bag tortilla chips
- 2 (10-oz) pkg chopped romaine lettuce
- 1½ cups shredded sharp Cheddar cheese
- ½ cup sour cream
- 2 tomatoes, chopped
Instructions
- Cook beef in a large nonstick skillet 8 minutes or until done; drain.
- Place plant-based beef, onion, and beans in a 5- to 7-quart slow cooker.
- Whisk together water, taco sauce, and taco seasoning in a bowl; pour over beef mixture. Cover and cook on LOW 8 hours.
- Arrange chips on 6 plates; top with lettuce, cheese, beef mixture, sour cream, and tomatoes.
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