Chipotle Taco Filling
Makes 8 cups filling
|2||pounds lean ground beef|
|2||cans (15 ounces each) pinto beans, rinsed and drained|
|2||cups chopped onions|
|1||can (14-1/2 ounces) diced tomatoes with peppers and onions, drained|
|2||chipotle peppers in adobo sauce, mashed|
|1||tablespoon beef bouillon granules|
|1-1/2||teaspoons ground cumin|
|Taco shells or flour tortillas|
|Shredded lettuce, salsa, shredded Mexican blend cheese and sour cream (optional)|
- Brown beef in large nonstick skillet over medium-high heat, stirring to break up meat. Drain fat.
- Combine beef, beans, onions, tomatoes, peppers, bouillon, sugar and cumin in 3-1/2- to 4-quart slow cooker. Cover; cook on LOW 4 hours or on HIGH 2 hours.
- Serve filling in taco shells. Top with lettuce, salsa, cheese and sour cream, if desired.
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