Slow Cooker Smoky Chipotle Soft Tacos

Feeding a crowd? Make taco filling in a slow cooker and let guests line up for the tasty taco filling.


18 tacos


3 pound lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 Anaheim chile, chopped (1/3 cup)
3/4 cup chili sauce
1/2 cup mole sauce (from 9-ounce container)
3 tablespoons chopped chipotle chiles in adobo sauce (from 7-ounce can)
1 teaspoon ground cumin
3/4 teaspoon salt
18 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-ounce packages)
2 cups shredded Cheddar cheese (8 ounce)
3 medium tomatoes, chopped (1 1/2 cups)


In 12-inch skillet, cook beef, onion and Anaheim chile over medium heat about 15 minutes, stirring occasionally, until beef is brown; drain.

In 3 to 4-quart slow cooker, mix beef mixture, chili sauce, mole sauce, chipotle chiles, cumin and salt.

Cover; cook on LOW heat setting 6 to 7 hours.

To serve, spoon 1/3 cup beef mixture onto each tortilla; top with cheese and tomatoes. Roll up tortillas. Beef mixture will hold on LOW heat setting up to 2 hours; stir occasionally.

Additional Information

For taco meat with a kick, use half ground beef and half spicy chorizo sausage.

For a special touch, carry out the Mexican theme of your menu with bowls of black beans, Spanish rice, tortilla chips and salsa.

Mole sauce is a rich, spicy and slightly sweet Mexican sauce. Look for it with the Mexican ingredients in your supermarket. If it's unavailable, enchilada sauce is a good substitute.

Nutritional Information

1 Taco: Calories 290 (Calories from Fat 140); Total Fat 16 g (Saturated Fat 7 g, Trans Fat 1/2 g); Cholesterol 60 mg; Sodium 580 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g, Sugars 3 g); Protein 19 g

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