Monday, April 7, 2014

Crock Pot Taco Melts

We really love Mexican food in our house and have it often. I'm always looking for new ways to prepare it and these tacos are a fun twist on a classic taco. You can add whatever meat you would like to them but I made mine with shredded beef and chipotle peppers for some heat. They were a hit!

Crock Pot Taco Melts
Makes 10 Tacos
WW PP=5 (using beef)
Cal 190, Carbs 17, Fat 8.1, Fiber 1.6, Protein 14.9

1 lb meat of your choice (I used lean beef stew meat)
1 clove garlic, minced
1 small yellow onion, diced
1 tbsp. chili powder
1/2 cup low sodium black beans, drained
1 cup petite diced tomatoes
1.25 cups reduced fat shredded cheddar jack cheese
10 flour tortillas
shredded lettuce, sour cream, cilantro etc. for toppings

Arrange meat in bottom of crock pot. Sprinkle with chili powder and toss in your onion, garlic, black beans, and diced tomatoes. Cover and cook on low for 4-6 hours.

About 15 minutes before serving, evenly spoon meat and half of the cheese into flour tortillas. Fold each taco and place onto a baking sheet and sprinkle remaining cheese on top.

Bake at 350 for 10  minutes or until cheese is melted. Garnish with any additional toppings of your choice. Enjoy!


  1. I'll have to keep this in mind, for Monday nights. They are usually my crock pot nights and I just love the beans in this yummy tex mex dish. Thanks for sharing at Simple Supper Tuesday.

  2. Sounds good. If using hamburger should I cook it first?

  3. Yep, I would go ahead and cook it first before adding it to the crock pot. Hope you enjoy!


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