This cross between a taco salad and chili dip will deliver a
cook-once-eat-twice meal or a convenient potluck dish for the backyard picnic
- 1 large onion, chopped
- 3 pounds lean meat *
- 3 cloves garlic
- 3/4 cup dry beans (or 15 ounce can pinto beans)
- 4 cups water (reduce to 1 1/2 to 2 cups if using canned beans)
- 1 teaspoon salt
- 1 envelope taco seasoning
- 1 (15 ounce) package corn chips
- 3 cups shredded Monterey jack and Cheddar cheese
- 2 tomatoes, diced
- 16 ounces salsa
- 16 ounces sour cream
- Sliced olives
* Meat may be ground, stew meat or a roast. Try using beef,
pork, lamb or even game. If using a roast, cut the meat into 3-4
chunks. This will allow for easier shredding later.
- Combine chopped onion, beef, garlic, beans, water, salt and taco
seasoning in slow cooker. Stir well.
- Cover and cook on HIGH for 8 to 10 hours.
- Before serving, shred meat by pulling apart with two forks and mix
- Serve on a bed of chips. Top with chopped tomatoes, shredded cheese,
salsa, a dollop of sour cream and sliced olives.
Yield: 10 to 12 servings
If using this recipe as a cook-once-eat-twice, divide meat
into convenient meal portions and refrigerate or freeze for up to
3-4 months. When ready to use, heat in microwave.
Try this recipe in tacos, burritos, and enchiladas or as a taco
Source: Presented by Becky Low on June 23, 2003