How to Make Crock-Pot Taco Bake

Crock-Pot is the brand name for a slow cooker. This device allows you to put the ingredients in the Crock Pot in the morning or at noon, and when you get home from work, your dinner will be ready. This taco bake recipe requires that you brown the hamburger meat first, before adding it to the Crock Pot, but after that, this dish requires no attendance until 30 minutes before serving. You may also substitute long-grain rice for the elbow macaroni.

Things You'll Need

• Skillet 1 lb. ground hamburger meat 1 cup onion, diced 1 14 oz. can diced tomatoes 1 8 oz. can tomato sauce 1 package taco seasoning mix 1 cup frozen corn kernels 1 8 oz. package elbow macaroni (or 1 c. long-grain rice) 2 cups shredded cheddar (optional) Crock-Pot or slow cooker Corn tortilla chips for serving

Instructions

1. Heat the skillet to medium and brown the onion and hamburger meat.

2. Pour off the excess grease from the skillet and add the can of tomato sauce, the can of diced tomatoes, and the package of taco seasoning. Stir to combine, ensuring that there are no lumps from the seasoning mix. Reduce the heat to medium-low and simmer for 20 minutes.

3. Pour the ingredients from the skillet into the Crock-Pot. Add the elbow macaroni and corn kernels. Cover and cook on low for six to eight hours or on high for three to four hours.

4. Sprinkle the shredded cheese on top of the taco bake 30 minutes before serving.

5. Serve hot with corn tortilla chips on the side. You can also top it with crushed corn tortilla chips.

References

• Taco Bake Recipe