Creamy Crock Pot Tacos With Corn Chips

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/11/23
beef and beans on chips

Cultura / BRETT STEVENS / Getty Images
Prep: 5 mins
Cook: 90 mins
Total: 95 mins
Servings: 12 to 15 servings
Nutrition Facts (per serving)
380 Calories
14g Fat
36g Carbs
28g Protein
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Nutrition Facts
Servings: 12 to 15
Amount per serving
Calories 380
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 34%
Cholesterol 52mg 17%
Sodium 1040mg 45%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 23%
Protein 28g
Calcium 419mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty combination of ground beef, cheese, beans, and spicy tomatoes sits deliciously atop a foundation of Fritos, but corn chips or tortilla chips can be used as well. Add a dollop of sour cream or guacamole and some sliced green onions for a fabulous snack.

Ingredients

  • 1 pound ground beef
  • 1 can (10 ounces) Rotel tomatoes and green chilies
  • 1-pint whipping cream
  • 1 can (15 ounces) chili beans
  • 1 large box (32 ounces) Velveeta cheese
  • 1 bag of Fritos or tortilla chips

Steps to Make It

  1. Gather the ingredients.

  2. Brown ground beef in a pan, and drain. Put this in slow cooker/crock pot. Add the whipping cream, chili beans, and stir.

  3. Cut Velveeta into chunks, and place in slow cooker. Stir all of this, and cook on low for 1 to 2 hours.

  4. Serve over Fritos or tortilla chips.

  5. Enjoy!

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