Crockpot Frito Pie

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.

Yield: 10 to 12 servings

Try this recipe in tacos, burritos, and enchiladas or as a taco salad.

Ingredients

• 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 or 2 tablespoons homemade 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
• Sliced olives

Instructions

1. Combine chopped onion, beef, garlic, beans, water, salt and taco seasoning in slow cooker. Stir well.
2. Cover and cook on HIGH for 8 to 10 hours.
3. Before serving, shred meat by pulling apart with two forks and mix with juices.
4. Serve on a bed of chips.
5. Top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives.

Notes

* 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 to 4 chunks. This will allow for easier shredding later.

If using this recipe as a cook-once-eat-twice, divide meat into convenient meal portions and refrigerate or freeze for up to 3 to 4 months. When ready to use, heat in microwave.

Attribution

Presented by Becky Low on June 23, 2003