Are you tired of the same old tacos every night? Look no further! With these 20 mouth-watering taco crock pot recipes, you’ll never have to worry about a lack of flavor or creativity again. From classic beef and chicken options to more adventurous choices like pulled jackfruit and Korean BBQ, there’s something for everyone in this list.
Whether you’re short on time or just want to make dinner easier, the crock pot is the perfect tool for busy nights. Simply throw all your ingredients in the slow cooker in the morning, and come home to a delicious meal that’s ready to devour. And don’t worry about sacrificing flavor – these recipes have been carefully crafted to bring out the best in each ingredient.
In this article, we’ll be sharing some of our favorite taco crock pot recipes that are sure to become new favorites. From spicy shrimp tacos with avocado crema to pulled pork tacos with mango slaw, there’s something for every taste and dietary need. So keep reading to discover your new go-to taco recipe!
Slow Cooker Beef Tacos with Homemade Seasoning
Transform your slow cooker into a taco bar by simmering tender beef in a flavorful blend of spices and herbs. This recipe yields juicy, shredded beef perfect for tacos, burritos, or quesadillas.
Ingredients:
• 2 lbs beef chuck roast
• 1/4 cup homemade seasoning blend (see below)
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 cup beef broth
• 8-10 corn tortillas
• Shredded cheese, lettuce, and other toppings (optional)
Homemade Seasoning Blend:
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
Instructions:
1. In the slow cooker, combine beef, sliced onion, minced garlic, diced tomatoes, and beef broth.
2. Sprinkle homemade seasoning blend over the beef mixture.
3. Cook on Low for 8-10 hours or High for 4-6 hours.
4. Shred beef with two forks and stir to combine with juices.
5. Serve shredded beef in tortillas with your favorite toppings.
Cooking Time: 8-10 hours (Low) or 4-6 hours (High)
Crock Pot Chicken Tacos with Pineapple Salsa
Elevate your taco Tuesday game with this easy and flavorful recipe that combines the tender comfort of slow-cooked chicken with a sweet and tangy pineapple salsa.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can diced tomatoes with green chilies
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Pineapple Salsa (recipe below)
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions:
1. Place chicken breasts in the Crock Pot.
2. In a separate bowl, mix together diced tomatoes, onion, garlic, and taco seasoning. Pour over chicken.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Shred chicken with two forks and stir to combine with sauce.
5. Warm tortillas according to package instructions.
6. Assemble tacos by spooning chicken mixture onto a tortilla and topping with pineapple salsa, cheese, avocado, sour cream, and cilantro (if using).
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Combine all ingredients in a bowl. Refrigerate until ready to use.
Easy Vegetarian Black Bean Tacos
Get ready to spice up your taco Tuesday with this flavorful and nutritious vegetarian option. This recipe is quick, easy, and packed with protein-rich black beans, crunchy veggies, and creamy avocado.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small zucchini, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, garlic, bell pepper, and zucchini. Cook until the veggies are tender, about 5 minutes.
3. Stir in the cumin and chili powder. Cook for an additional minute.
4. Add the black beans to the skillet and stir to combine. Season with salt and pepper to taste.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the black bean mixture onto a tortilla, then topping with your desired toppings.
Cook Time: 15 minutes
Pork Carnitas Tacos with Citrus Marinade
Transform tender pork shoulder into a flavorful and juicy filling for tacos, all thanks to a bright and zesty citrus marinade. Perfect for a quick weeknight dinner or a festive gathering.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1/4 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, sour cream, salsa
Instructions:
1. In a large bowl, whisk together orange juice, lime juice, garlic, olive oil, and oregano.
2. Add the pork chunks to the marinade, cover, and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 300°F (150°C).
4. Remove the pork from the marinade, letting any excess liquid drip off.
5. Place the pork on a baking sheet lined with parchment paper and bake for 2-1/2 to 3 hours, or until tender and easily shredded.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by shredding the cooked pork and placing it onto warmed tortillas. Add desired toppings.
Cook Time: 2-1/2 to 3 hours
Spicy Shrimp Tacos with Avocado Crema
Add a burst of flavor to your taco game with this spicy shrimp recipe, topped with creamy avocado crema and crunchy slaw. Perfect for a quick weeknight dinner or a fun fiesta.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper to taste
– 8 corn tortillas
– Avocado Crema (see below)
– Shredded cabbage and lime wedges for serving
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion, garlic, cumin, smoked paprika, and cayenne pepper; cook 3-4 minutes, until fragrant.
3. Add shrimp and cook 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with cooked shrimp, Avocado Crema, shredded cabbage, and lime wedges.
Avocado Crema:
– 2 ripe avocados, diced
– 1/2 red onion, diced
– Juice of 1 lime
– Salt to taste
Combine ingredients in a bowl and adjust seasoning as needed. Enjoy!
Cooking Time: 15-20 minutes
Barbacoa Beef Tacos with Cilantro Lime Rice
Experience the bold flavors of Mexico with this hearty recipe, featuring tender barbacoa beef and a bright, citrusy cilantro lime rice.
Ingredients:
For the Barbacoa Beef:
– 2 lbs beef brisket or chuck, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
For the Cilantro Lime Rice:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons freshly squeezed lime juice
– Salt, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat. Brown the beef chunks on all sides, then remove and set aside.
3. Add the onion, garlic, jalapeño, oregano, and cumin to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Return the beef to the pot and add enough water to cover. Bring to a boil, then cover and transfer to the oven. Braise for 2-3 hours, or until the beef is tender.
5. Prepare the rice according to package instructions. Stir in chopped cilantro, lime juice, and salt to taste.
6. Assemble tacos by shredding the barbacoa beef and serving it on warm tortillas with desired toppings.
Cooking Time: 2-3 hours for the barbacoa beef; 20 minutes for the rice.
Cheesy Ground Turkey Taco Dip
Get ready to spice up your snack game with this creamy and flavorful Cheesy Ground Turkey Taco Dip! Perfect for parties, gatherings, or just a cozy night in.
Ingredients:
– 1 lb ground turkey
– 1/2 cup cream cheese, softened
– 1/2 cup sour cream
– 1 tablespoon taco seasoning
– 1/2 cup shredded cheddar cheese
– 1/4 cup diced green chilies
– 1/4 cup chopped fresh cilantro (optional)
– Tortilla chips or crackers for serving
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add taco seasoning and stir to combine. Cook for an additional minute.
4. In a separate bowl, mix together cream cheese, sour cream, and shredded cheddar cheese until smooth.
5. Combine cooked turkey mixture with the cheese mixture and stir until well combined.
6. Transfer the dip to a baking dish and top with diced green chilies and chopped cilantro (if using).
7. Bake for 15-20 minutes or until hot and bubbly.
8. Serve warm with tortilla chips or crackers.
Cooking Time: 15-20 minutes
Slow Cooker Baja Fish Tacos
A flavorful twist on traditional tacos, this slow cooker recipe combines tender fish with bold spices and fresh toppings for a delicious meal.
Ingredients:
– 1 pound cod or tilapia fillets
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Chopped cilantro, avocado, sour cream, diced tomatoes, and shredded lettuce for toppings
Instructions:
1. In a slow cooker, combine fish, lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos with fish, topping of your choice, and serve immediately.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Pulled Pork Tacos with Mango Slaw
Pulled Pork Tacos with Mango Slaw Recipe
Get ready to level up your taco game with this mouth-watering combination of tender pulled pork, crunchy slaw, and vibrant mango flavors.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8-10 corn tortillas
– Mango Slaw ingredients (see below)
Mango Slaw:
– 2 ripe mangos, diced
– 1/2 cup red cabbage, shredded
– 1/4 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon honey
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork in a large Dutch oven or slow cooker and cook for 8-10 hours, or until tender.
5. Shred the pork with two forks and stir in any juices left behind.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning pulled pork onto a warmed tortilla and topping with Mango Slaw.
Cooking Time: 8-10 hours (pork) + 5 minutes (assembly)
Lentil and Sweet Potato Tacos
A flavorful and nutritious twist on traditional tacos, this recipe combines the creamy richness of sweet potatoes with the comforting warmth of lentils.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add lentils, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add diced sweet potatoes and enough water to cover the mixture. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils and sweet potatoes are tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the lentil-sweet potato mixture onto tortillas and adding desired toppings.
Cooking Time: 25-30 minutes
Buffalo Chicken Tacos with Blue Cheese Drizzle
Elevate your taco game with this bold and flavorful recipe, combining the spicy kick of buffalo chicken with the tangy creaminess of blue cheese.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon butter
– 8-10 corn tortillas
– Shredded lettuce
– Diced tomatoes
– Shredded carrots
– Crumbled blue cheese
– Cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add Frank’s RedHot sauce and stir until the chicken is fully coated. Simmer for an additional 5 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning buffalo chicken onto a warmed tortilla, followed by lettuce, tomatoes, carrots, and crumbled blue cheese.
6. Drizzle with remaining blue cheese dressing (see below).
7. Garnish with cilantro, if desired.
Blue Cheese Drizzle:
– 1/2 cup mayonnaise
– 1 tablespoon crumbled blue cheese
– 1 tablespoon milk
Mix all ingredients until smooth and creamy. Serve over buffalo chicken tacos.
Cooking Time: 20-25 minutes (not including prep time)
Korean BBQ Tacos with Pickled Vegetables
Experience the bold flavors of Korean BBQ in a unique and delicious taco twist, paired with tangy pickled vegetables.
Ingredients:
– 1 lb beef short ribs or thinly sliced beef (such as ribeye or sirloin)
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1 tsp ginger, grated
– 8-10 corn tortillas
– Pickled Vegetable mixture (recipe below)
– Sliced green onions, toasted sesame seeds, and crispy kimchi slaw for garnish
Pickled Vegetable Mixture:
– 1 cup thinly sliced cucumber
– 1 cup thinly sliced carrots
– 1/2 cup thinly sliced red onion
– 2 tbsp rice vinegar
– 1 tsp sugar
– 1/4 tsp salt
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
2. Add the beef to the marinade and refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat. Cook beef for 3-4 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled beef, pickled vegetable mixture, and desired garnishes.
Cooking Time: 2 hours (marinating time) + 10 minutes (cooking time)
Slow Cooker Chipotle Chicken Tacos
A flavorful twist on traditional tacos, this recipe uses chipotle peppers in adobo sauce to add a smoky heat to tender chicken and soft tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup chipotle peppers in adobo sauce
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream, cilantro
Instructions:
1. In a slow cooker, combine chicken, diced tomatoes, chipotle peppers, garlic, cumin, chili powder, paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken with two forks and stir to combine with the sauce.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the chicken mixture onto a tortilla and adding your desired toppings.
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Greek-Style Lamb Tacos with Tzatziki
Experience the bold flavors of Greece in a vibrant taco! This recipe combines juicy lamb, crunchy veggies, and creamy tzatziki sauce for a unique twist on traditional tacos.
Ingredients:
– 1 lb ground lamb
– 1/2 cup chopped onion
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Tzatziki sauce (store-bought or homemade)
– Chopped cucumber, tomato, red onion, and crumbled feta cheese for toppings
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine lamb, onion, parsley, olive oil, cumin, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into 8-10 patties and cook for 4-5 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing a lamb patty on each tortilla, topping with tzatziki sauce, cucumber, tomato, red onion, and crumbled feta cheese.
Cooking Time: 15 minutes
Jalapeño Popper Tacos with Cream Cheese Filling
Elevate your taco game with this creative twist on classic poppers! These spicy, cheesy tacos are perfect for a unique snack or meal.
Ingredients:
– 12-15 corn tortillas
– 1/2 cup cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 1/2 cup chopped jalapeños (about 4-6 peppers)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, mix together the cream cheese, shredded cheddar cheese, and chopped jalapeños until well combined.
3. Place a spoonful of the filling onto the center of each tortilla, leaving a 1/2-inch border around the edges.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat package.
5. Place the tacos seam-side down on a baking sheet lined with parchment paper.
6. Drizzle the tops with olive oil and sprinkle with salt and pepper to taste.
7. Bake for 12-15 minutes or until crispy and golden brown.
Cooking Time: 12-15 minutes
Teriyaki Mushroom Tacos with Crispy Onions
Elevate your taco game with the sweet and savory combination of teriyaki mushrooms, crispy onions, and crunchy tortillas.
Ingredients:
– 1 lb mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp teriyaki sauce
– 1/4 cup vegetable oil
– 1 large onion, thinly sliced
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: cilantro, lime wedges, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 2 tbsp of vegetable oil over medium-high heat. Add sliced onions and cook until crispy, stirring occasionally, about 5-7 minutes.
3. In a separate pan, add remaining 2 tbsp of vegetable oil. Add sliced mushrooms and cook until tender, about 3-4 minutes. Pour in teriyaki sauce and stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos by spooning mushroom mixture onto tortillas, topping with crispy onions, and adding desired toppings.
Cook Time: About 15 minutes
Slow Cooker Salsa Verde Chicken Tacos
Slow Cooker Salsa Verde Chicken Tacos: A Flavorful Twist on Traditional Tacos
Get ready to spice up your taco game with this mouthwatering recipe that combines the bold flavors of salsa verde and slow-cooked chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10 oz) Salsa Verde
– 1 packet (0.25 oz) taco seasoning
– 6-8 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. In a slow cooker, combine chicken, salsa verde, and taco seasoning.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the cooked chicken with two forks.
4. Warm tortillas according to package instructions.
5. Assemble tacos by spooning shredded chicken onto a tortilla, followed by cheese and desired toppings.
6. Serve immediately and enjoy!
Cook Time: 6-8 hours (low) or 3-4 hours (high)
BBQ Pulled Jackfruit Tacos
Get ready to revolutionize your taco game with this mouth-watering BBQ Pulled Jackfruit Tacos recipe! This plant-based twist on traditional tacos is a flavor bomb that’s sure to please even the most discerning palates.
Ingredients:
– 1 can jackfruit in brine, drained and chopped
– 1/4 cup BBQ sauce
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8-10 corn tortillas
– Shredded lettuce
– Diced tomatoes
– Avocado or vegan sour cream (optional)
Instructions:
1. Preheat a skillet over medium-high heat. Add the olive oil, onion, and garlic. Cook until the onion is translucent.
2. Add the chopped jackfruit to the skillet and stir to combine with the onion mixture.
3. Pour in the BBQ sauce and stir until the jackfruit is well coated.
4. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the BBQ pulled jackfruit onto a warmed tortilla and topping with lettuce, tomatoes, and avocado or sour cream (if using).
7. Serve immediately and enjoy!
Cooking Time: 15 minutes
Philly Cheesesteak Tacos with Peppers
Philly Cheesesteak Tacos with Peppers Recipe
Get ready to level up your taco game with this unique twist on a classic Philly cheesesteak! This recipe combines the tender flavors of beef, melted cheese, and sautéed peppers in a crispy taco shell.
Ingredients:
• 1 lb thinly sliced ribeye or top round steak
• 2 tbsp olive oil
• 1 onion, thinly sliced
• 2 bell peppers (any color), sliced
• 2 cloves garlic, minced
• 8-10 corn tortillas
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• Optional: sour cream, salsa, cilantro for toppings
Instructions:
1. Cook steak in a skillet with olive oil over medium-high heat until browned.
2. Add onion and bell peppers; cook until vegetables are tender.
3. Stir in garlic and season with salt and pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing steak mixture onto tortillas, followed by cheese and desired toppings.
Cooking Time: approximately 20-25 minutes
Slow Cooker Breakfast Tacos with Chorizo
Start your day off right with a flavorful and easy-to-make breakfast dish that’s perfect for any morning rush. This recipe combines the spicy kick of chorizo sausage with scrambled eggs, cheese, and tortillas, all wrapped up in a slow cooker.
Ingredients:
– 1 lb chorizo sausage, sliced
– 6 large eggs
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
Instructions:
1. In the slow cooker, combine chorizo sausage, scrambled eggs (beat in a bowl and add to cooker), shredded cheddar cheese, chopped cilantro, and salt and pepper to taste.
2. Cook on low for 6-7 hours or high for 3-4 hours.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning cooked chorizo mixture onto warmed tortillas.
Cook Time: 6-7 hours (low) or 3-4 hours (high)
Summary
Looking for delicious and easy taco recipes to spice up your busy nights? Look no further! This collection of 20 flavorful crock pot recipes offers a variety of tasty twists on traditional tacos. From classic beef and chicken options to vegetarian, seafood, and even breakfast-inspired dishes, there’s something for everyone. Try slow-cooked beef tacos with homemade seasoning, or go international with Korean BBQ or Greek-Style lamb tacos. With minimal prep time and maximum flavor, these recipes are perfect for a quick and satisfying dinner any night of the week.
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