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Tiajuana Tacos

Tiajuana Tacos

This is a dish that will feed a crowd, and people love it.  It is easy made in the crock pot and most people love a good taco.    I serve both hard shells and soft tortillas, alongside my numerous toppings.  This recipe came out of my favorite slow cooker recipe book Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good. *The recipe was spelled this way, I know I am not the best speller but this was not my error.

Tiajuana Tacos:

  • 3 cups cooked chopped beef  (about 1 pound)
  • 1 lb. can refried beans
  • ½ cup chopped onion
  • ½ cup chopped green peppers
  • ½ cup chopped ripe olives
  • 8 oz. can tomato sauce
  • 1 Tbs chili powder
  • 1 Tbs Worcestershire sauce
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • ¼ tsp paprika
  • ⅛ tsp celery salt
  • ⅛ tsp ground nutmeg
  • ¾ cup water
  • 1 teasp salt
  • 1 cup crushed tortilla chips
  • shredded lettuce
  • chopped tomatoes
  • shredded cheese

Combine first 15 ingredients in slow cooker.Tiajuana Tacos

Cover, and cook on high 2 hours.

Just before serving, fold in corn chips.

Spoon mixture into taco shells. Top with lettuce, tomatoes, and cheese.  With any leftover you can make a great taco salad.

Variations:

*I make this often with ground turkey, we are not big beef fans.  Not only do most people not notice, but it is much healthier.

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About feedingmrpicky

Nothing to do but take care of my family and cook.

One response »

  1. KATHLEEN ELMER

    HEY—MAKE IT FOR THE PICNIC! LOVE TO ALL, G.

    Reply

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