Slow Cooker Taco Bake - 2 versions

My 5 year old came downstairs this morning and promptly asked for Tacos for dinner, which is something he likes, but doesn't normally ask for.  And since I had caught a Grass Fed Beef sale, I had several packages of it in the freezer...so I grabbed it!  This was totally off the cuff for the Taco Boy...but it was fabulous!  I did make 2 dishes of it...1 version for the kiddos and another for us!  We like super spicy with jalapeños and they can't go quite that tough yet!

What you need...(this makes enough for 3 dishes - we ate ALL of 2 whole ones)

2 lbs. ground beef (you could definitely use 3-4 chicken breasts instead)

2 tsp cumin

1 tsp paprika

1 tsp sea salt

1/2 tsp black pepper

1 tsp chili powder

12 oz. frozen corn

1 can black beans, rinsed & drained

1 can diced tomatoes, with or without chilies

1/2 onion, chopped

1 red bell pepper, diced

For assembly of the Taco Bake + Toppings:

1 package of tortillas (I used Rudi's Gluten Free and they are fantastic!)
sliced olives

sliced jalapeños

cilantro, chopped

sliced mushrooms

your favorite blend of Mexican cheese (I used less than 2 cups total)

shredded lettuce

tomatoes

salsa

Greek Yogurt mixed with Chipotle in Adobo (1-2 tablespoons chipotle in adobo to 1/4 cup Greek yogurt)

avocado, sliced

Add the beef to a slow cooker.  Combine all spices and sprinkle over meat.  Add remaining ingredients and stir to combine.  Turn cooker to low and cook for 3 hours.  Break apart meat with a wooden spoon and stir.
Set out all your toppings for easy assembly.  Preheat oven to 400F.  Lightly spray 1-2 oven safe baking dishes with olive oil spray.  Lay 1 tortilla in the bottom of each dish, top with 1 cup of meat and veggies blend.  Top with 1/4 cup cheese & enchilada sauce (for the adults I skipped the cheese until the top).  Add another tortilla, 1 cup meat, 1/4 cup cheese & sauce.  Top with another tortilla, meat and then pile on the toppings.  Bake for 25 minutes.  Slice and serve with shredded lettuce, salsa, tomatoes & Greek yogurt, plain or smokey!

Start with 2 lbs. ground beef and blend the spices together.

Add to crock pot or stew pot.

Add veggies.

add more veggies...and cook for 3 hours, breaking up meat as it cooks.

Time for assembly...

Left dish for kids, Right dish for adults.

Start with a tortilla in each dish, top each tortilla with 1 cup of meat blend.

Add cheese or enchilada sauce (or both)

Add a tortilla, another cup of meat blend, and cheese or enchilada sauce.

Add another tortilla, then pile on the veggies. For the kids I added cheese first, then mushrooms, olives & cilantro.  For the adults, mushrooms, cilantro, enchilada sauce, olives, jalapeños and only a tiny bit of cheese on top.

Mmmmmm....baby got stack!

Bake for 25 minutes at 400F. (Kids)

Adults

Serve with shredded lettuce, avocado, tomatoes and Greek yogurt!

For adults, serve with shredded lettuce, tomatoes, salsa & Greek yogurt with Chipotle in Adobo!