Slow Cooker
Crunchy Taco Salad
Wine Recommendation
Sutter Home Cabernet Sauvignon
Ingredients
- 1½ lb ground beef
- 1 onion, diced
- 1 (15-oz) can pinto beans, rinsed and drained
- 1 cup water
- 1 cup mild taco sauce
- 1 (1-oz) envelope less 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
749
|
749
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 36 | 36 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 1039 | 1039 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 0 | 0 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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