Love Food: Slow Cooker Beef Tacos

It's an Americanized beef taco recipe made the easy way with your slow cooker.

Once you make the beef for your taco filling this way, you won't be able to eat it any other way. It's so good.
What I like about this mostly meat taco recipe is that it has a rich flavor. It's different that the "frying pan" hamburger version. The meat slow cooks in all that delicious flavoring.

Of course, my father's original recipe is made with shredded beef, not ground beef. Ole! I'm partial to real shredded beef rather than ground round. 

Slow Cooker Beef Taco Recipe
Serves 6

Get out your measuring spoons, small bowls and cups.
2 pounds lean ground beef
2 medium onions, finely chopped
2 medium Sweet Roasted Peppers, chopped fine
2 (16 ounce) jars medium salsa
21 (16 ounce) can pinto beans, drained

Garnish with:
1/2 cup sliced green onions
1 small tomato, chopped
Cilantro leaves
Shredded longhorn cheese
Shredded lettuce, optional
12 corn tortilla taco shells
Tortilla chips

Directions:
In an extra-large skillet, brown ground beef until brown. Drain off fat. Place beef in 6-quart slow cooker. Stir in onions, sweet peppers, salsa and pinto beans. Cover, cook on low-heat setting in slow cooker for 6 to 8 hours.

Spoon beef mixture into taco shells. Sprinkle with green onions, chopped tomato, and shredded lettuce, if desired, top with longhorn cheese. Approximately 360 calories per taco.

Serve tacos with sides of refried beans and Spanish rice.