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!

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Creamy Tacos

Cook Time

3 hrs

Total Time

3 hrs

 

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.

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.