Chipotle Taco Filling


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This hot and spicy mix of beef and beans cooks in your crockpot so it's ready to serve into shells whenever you are.

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  • 2 lb. ground beef, preferably ground chuck
  • 2 C. chopped yellow onion
  • 4 chipotle peppers in adobo sauce, mashed
  • 2 15 oz. cans pinto beans, rinsed and drained
  • 1 14 1/2 oz. can diced tomatoes with peppers and onions, drained
  • 1 Tbs. beef bouillon granules
  • 1 Tbs. sugar
  • 1 1/2 tsp ground cumin

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Place a med. skillet over med-high heat until hot. Add beef and cook 6 minutes or until just beginning to brown, stirring frequently. Place beef and accumulated juices and remaining ingredients into slow cooker. Cover and cook on high 2 hours or low 4 hours. Serve with taco shells or flour tortillas, with shredded lettuce, salsa, shredded cheese and sour cream.

Yield: 8 cups (enough for 16 tacos)

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