Slow Cooker Taco Stack With Ground Beef

Slow Cooker Taco Stack

The Spruce / Diana Rattray

Prep: 25 mins
Cook: 60 mins
Total: 85 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
832 Calories
43g Fat
60g Carbs
51g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 832
% Daily Value*
Total Fat 43g 55%
Saturated Fat 15g 76%
Cholesterol 149mg 50%
Sodium 1509mg 66%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 22%
Total Sugars 6g
Protein 51g
Vitamin C 9mg 46%
Calcium 161mg 12%
Iron 9mg 50%
Potassium 1059mg 23%
*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 dish is a bit messy, but the Tex-Mex flavors are out of this world. Making the foil "handles" is essential to cutting down on the mess, so be sure to do that. Also, let the stack cool a bit before cutting it into wedges.

Add some jalapeno peppers or hot salsa to the garnish for extra heat.

Much of the cooking is on the stovetop; then the slow cooker brings it all together.

Ingredients

  • 1 tablespoon vegetable oil

  • 2 pounds ground beef, at least 85 percent lean

  • 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1 1/2 cups onion, chopped

  • 1 teaspoon salt

  • 2 cloves garlic, finely minced

  • 1 (16-ounce) can tomato sauce

  • 1 cup olives, sliced

  • 8 to 10 corn tortillas

  • 2 tablespoons butter, softened, for light buttering on each side of tortillas

  • 3 to 4 cups Mexican blend cheese, or Monterey jack cheese, shredded

  • Sour cream, optional, for garnish

  • Green onion, chopped, optional, for garnish

  • Hot or mild salsa, optional, for garnish

  • Jalapeño pepper, sliced, optional, for garnish

Steps to Make It

  1. Heat oil in a large skillet over medium heat. Sauté onion until just tender and then add the ground beef. Cook, stirring until the beef is no longer pink. Drain and then add the chili powder, ground cumin, salt, and minced garlic. Cook for a minute or two longer, and then stir in tomato sauce; continue cooking until hot. Stir in sliced olives.

  2. Make foil "handles." Fold a 24 to 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over the top edge of cooker. The foil strip will make it much easier to remove the stack when ready to serve.

  3. Lightly butter one side of the corn tortillas. Lay one tortilla, buttered side up, on the foil. Spread the tortilla with the meat mixture and a generous layer of shredded cheese. Cover with another tortilla (buttered side up), more meat mixture and cheese. Repeat layers, ending with cheese. Fold excess foil over the top of the stack, cover the slow cooker, and cook on HIGH for 1 hour.

  4. When ready to serve, lift out, using foil strips and transfer to the serving dish. Let the taco stack cool slightly, and then cut into wedges.

  5. Serve with sour cream, chopped green onion, and salsa or diced fresh tomatoes, as desired.

Recipe Tags: