Creamy Tacos {Slow Cooker or Stove Top}

Delicious and simple, these creamy tacos will become your new favorite. Perfect for a weeknight meal or a game day party.

I’m going to apologize right now for not sharing this recipe sooner.

When I made these the other night my boys said this is on your blog, right?  When I told them they weren’t, they were flabbergasted!  These creamy tacos are probably one of their all-time favorite meals in the history of ever and they couldn’t believe I hadn’t shared it yet. Sorry boys!

 Then I disappointed them even more because I took half of it to my sister and her family because she broke her collar bone and had to have surgery.  They made me vow to make it again SOON. . . . like today wouldn’t be too soon for them.These creamy tacos are freakin’ delicious . . .there is just no other way to put it.  So incredibly good and so incredibly simple and fast to throw together.

You can serve them over chips for a taco salad, in a taco shell for tacos (obviously) or fill a flour tortilla and fold up burrito style –so versatile.  One of our favorite things to do with the leftovers is heat it up and just use it as a chip dip—you won’t believe how good it is.

With football season here, these creamy tacos make the perfect game-day food.  True comfort food I tell you!

Creamy Tacos

---

• Cook Time: 180 minutes
• Total Time: 180 minutes

Print Recipe

Pin Recipe

Description

This creamy taco meat mixture can really be eaten any way you like. Use it to make tacos, taco salad, burritos, or just use it as a chip dip (soooo yummy!). Top it with any of your favorite toppings and dig in. It’s absolutely delicious. It can also be cooked on the stove top if you’re in a hurry. Just brown your meat and then throw everything in a large pot, cook over medium low heat, stirring frequently until the cheese melts.

---

Scale 1x2x3x

Ingredients

• 1 1/2 lbs ground beef
• 1/2 onion (, finely diced)
• 3 cans chili beans
• 2 can Rotel tomatoes (, drained)
• 1 lb. Mexican Velveeta (, cut into chunks)
• 1 cup half-n-half
• Tortilla chips (, taco shells or flour tortillas)
• Garnishes:
• Olives
• Tomatoes
• Avocado
• Lettuce

---

Instructions

1. In a large skillet, cook ground beef and onion until beef is no longer pink. Transfer to a slow cooker.
2. Add chili beans, Rotel tomatoes, Mexican Velveeta and half-n-half. Stir well.
3. Cook on high 2-3 hours or low 4-6 hours, stirring occasionally.
4. Serve over tortilla chips and garnish with desired toppings or fill a flour tortilla with meat mixture, add toppings and fold up burrito style.

• Category: Main Dishes