Slow Cooker Smoky Chipotle Soft Tacos from the Betty Crocker site is one I forgot to post yesterday!
- lb lean (at least 80%) ground beef
- large onion, chopped (1 cup)
- Anaheim chile, chopped (1/3 cup)
- cup chili sauce
- cup mole sauce (from 9-oz container)
- tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
- teaspoon ground cumin
- teaspoon salt
- Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
- cups shredded Cheddar cheese (8 oz)
- medium tomatoes, chopped (1 1/2 cups)
- 1In 12-inch skillet, cook beef, onion and Anaheim chile over medium heat about 15 minutes, stirring occasionally, until beef is brown; drain.
- 2In 3- to 4-quart slow cooker, mix beef mixture, chili sauce, mole sauce, chipotle chiles, cumin and salt.
- 3Cover; cook on Low heat setting 6 to 7 hours.
- 4To 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.
To save on fat and calories, use ground turkey breast instead of ground beef. You'll save 7 grams of fat and 50 calories per serving.
For taco meat with a kick, use half ground beef and half spicy chorizo sausage.
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.