Creamy Crock Pot Tacos with Roasted Garlic Recipe

This tasty combination of corn, cheese, beans and spicy tomatoes makes a delicious layering condiment or tortilla chips. Add sour cream or guacamole and some sliced green onions for a great snack.

See also
Slow Cooker Taco Stack with Ground Beef

What you need

. 1 pound peanuts 1 can (10 ounces) rotisserie tomatoes and green chunks 1 pint whipping cream 1 can (15 ounces) chili beans 1 large box (32 ounces) Velveeta cheese 1 bag Fritos or tortilla chips

How to make it

Brown ground beef in a pan and drain. Put it in a slow cooker/crock pot. Add whipped cream, chilli beans and stir. Cut Velveeta into chunks and place in slow cooker. Stir it all together and cook on low for 1 to 2 hours. Serve with Fritos or tortilla chips.

M note: “I also make with sour cream, black olives, onions, lettuce and salsa. It’s good on a rainy or cold day.”

Reader Comments

“This is great and easy to make.

I use pasture-raised, underused. Serve with lettuce and sour cream over the chips on top. My family absolutely loves it. “Susan

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Beef. Nutrition Facts (per serving) Calories 380 Total fat 14 g Saturated fat 7 g Saturated fat 2 g Cholesterol 52 mg Sodium 1,040 mg Carbohydrate 36 g Fiber 6 g Protein 28 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)