Best 3 Slow Cooker Taco Shortcakes Recipes
Indulge in the tantalizing flavors of Mexican cuisine with our delectable Slow Cooker Taco Shortcakes, a culinary symphony that effortlessly blends the richness of Mexican spices with the comforting goodness of classic shortcakes. These savory shortcakes, lovingly crafted with a medley of cornbread mix, diced tomatoes, and zesty taco seasoning, are transformed into味蕾盛宴by a succulent filling of seasoned ground beef, a vibrant tapestry of crisp lettuce, juicy tomatoes, and a symphony of shredded cheese. Accompanying these delightful shortcakes is a trio of tantalizing sauces: a creamy avocado crema, a robust salsa roja, and a refreshing pico de gallo, each adding a unique layer of flavor and texture to this culinary masterpiece. Prepare to embark on a味觉之旅as you savor each bite of our Slow Cooker Taco Shortcakes, a dish that promises to transport your taste buds to the vibrant streets of Mexico.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW-COOKER TACO SHORTCAKES
A savory version of a sweet treat features a zippy pork and bean mixture over corn muffin "shortcakes."
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h25m
Yield 12
Number Of Ingredients 9
Steps:
- If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with taco seasoning mix. Top with beans.
- Cover and cook on low heat setting 8 to 10 hours.
- Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in cheese.
- To serve, cut muffins crosswise in half. Place each bottom half on plate; top with 1/2 cup pork mixture, 1 tablespoon lettuce, 1 tablespoon tomato and muffin top. Serve with sour cream; sprinkle with cilantro.
Nutrition Facts : Fat 1, ServingSize 1 Serving
SLOW-COOKER PORK TACOS
For an easy Mexican meal, set and forget seasoned pork shoulder for this Slow-Cooker Pork Tacos recipe from Food Network Magazine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h36m
Yield about 8 servings
Number Of Ingredients 17
Steps:
- Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
- Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
- Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
OLD-FASHIONED POOR MAN'S STEAK
These flavorful "steaks" fit into everybody's budget. A special friend shared the recipe, and I think of her each time I make this. - Susan Wright, Mineral Wells, West Virginia
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cracker crumbs, water, salt and pepper. Crumble beef over mixture and mix well. Press into an ungreased 9-in. square pan. Cover and refrigerate for at least 3 hours. , Cut into 3-in. squares; dredge in flour. In a large skillet, heat oil over medium heat; add beef and cook until browned on both sides, 2-3 minutes on each side. , Transfer to a 3-qt. slow cooker with a slotted spatula or spoon. Add soup. , Cover and cook on high until meat is no longer pink, 4 hours. Serve with mashed potatoes or noodles.
Nutrition Facts : Calories 292 calories, Fat 18g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 372mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
Tips:
- For the best flavor, use fresh, ripe tomatoes and corn. You can also use canned or frozen tomatoes in a pinch, but fresh is always best.
- Be sure to season the taco meat well. You can use your favorite taco seasoning mix, or make your own. Just be sure to include chili powder, cumin, garlic powder, and onion powder.
- Don't overcook the shortcakes. They should be cooked through, but still light and fluffy. If you overcook them, they will be dry and tough.
- Serve the taco shortcakes immediately, topped with your favorite taco toppings. Some popular options include lettuce, tomatoes, cheese, sour cream, and guacamole.
Conclusion:
This easy slow cooker taco shortcake recipe is a delicious and satisfying meal that the whole family will love. It's perfect for a busy weeknight dinner, or for a casual get-together with friends. And best of all, it's easy to make ahead of time, so you can enjoy it whenever you want.
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