Monday, November 24, 2014

Crock Pot Taco Bake

It's no surprise that we love Tacos in our house. I normally make them at least once a week but it's actually been a few weeks since I've made them. I think that is a world record around here! Anyway, this Crunchy Crock Pot Taco Bake is an easy way to prepare tacos ahead time. Layer in your favorite taco toppings and you've got an easy and delicious dinner!

Crock Pot Taco Bake
Serves 8
Cal 304, Carbs 20.8, Fat 13.1, Fiber 1.5, Protein 20.7

1.5 lbs lean ground turkey or beef (I used ground turkey)
1 taco seasoning packet
1 can rotel, undrained
1 cup creamed corn
1.5 cups reduced fat cheddar cheese
9 tostada shells (I used Mission Brand)

Brown meat in a large skillet over medium high heat. Drain and add in the taco packet, rotel and corn,

Spread some of the meat mixture on the bottom of the crock pot. Next sprinkle on some of the cheese. Top with three tostada shells. Repeat until you have three layers. Sprinkle remaining cheese on top.

Cover and cook on low 2-3 hours. Garnish with cilantro or sliced green onions and any other toppings of your choice. Enjoy!


  1. Yum. This recipe sounds so good. Thank you for sharing at the Southern Special.

  2. You always have the best crockpot recipes!!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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