INGREDIENTS
2
pounds lean ground beef
2
cans (15 ounces each) pinto beans, rinsed and drained
2
cups chopped onions
1
can (14-1/2 ounces) diced tomatoes with peppers and onions, drained
2
chipotle peppers in adobo sauce, mashed
1
tablespoon beef bouillon granules
1
tablespoon sugar
1‑1/2
teaspoons ground cumin
Taco shells or flour tortillas
Shredded lettuce, salsa, shredded Mexican blend cheese and sour cream (optional)
PREPARATION:
Slow Cooker Directions
- Brown beef in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat.
- Combine beef, beans, onions, tomatoes, peppers, bouillon, sugar and cumin in 3-1/2- to 4-quart slow cooker. Cover; cook on LOW 4 hours or on HIGH 2 hours.
- Serve filling in taco shells. Top with lettuce, salsa, cheese and sour cream, if desired.
This recipe appears in:
Mexican
