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Crockpot Frito Pie


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 crowd.

Try this recipe in tacos, burritos, and enchiladas or as a taco salad.


* 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.


  1. Combine chopped onion, beef, garlic, beans, water, salt and taco seasoning in slow cooker. Stir well.
  2. Cover and cook on HIGH for 8 to 10 hours.
  3. Before serving, shred meat by pulling apart with two forks and mix with juices.
  4. Serve on a bed of chips.
  5. Top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.

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.

Source: Presented by Becky Low on June 23, 2003

Recipe serves 10 to 12.

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