Source: Presented by Becky Low on June 23, 2003
"This cross between a taco salad and chili dip will deliver a cook-once-eat-twice meal or a convenient potluck dish for the backyard picnic crowd."
1 large onion, chopped
3 pounds lean meat
3 cloves garlic
3/4 cup dry beans (or 15 ounce can pinto beans)
4 cups water (reduce to 1 1/2 to 2 cups if using canned beans)
1 teaspoon salt
1 envelope taco seasoning
1 (15 ounce) package corn chips
3 cups shredded Monterey jack and Cheddar cheese
2 tomatoes, diced
16 ounces salsa
16 ounces sour cream
NOTE: Meat may be ground, stew meat or a roast. Try using beef, pork, lamb or even game. If using a roast, cut the meat into 3-4 chunks. This will allow for easier shredding later.
Combine chopped onion, beef, garlic, beans, water, salt and taco seasoning in crock pot. Stir well. Cover and cook on HIGH for 8 to 10 hours.
Before serving, shred meat by pulling apart with two forks and mix with juices.
Serve on a bed of chips. Top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.
If using this recipe as a cook-once-eat-twice, divide meat into convenient meal portions and refrigerate or freeze for up to 3-4 months. When ready to use, heat in microwave.
Try this recipe in tacos, burritos, and enchiladas or as a taco salad.
Recipe serves 10 to 12.