• 15 oz can Black Beans, rinsed and drained well
  • 14 oz can Diced Tomatoes, not drained
  • 1 c. Uncooked White or Brown Rice, not quick cooking
  • 1 c. Frozen Corn Kernels
  • 1 tsp. Chili Powder
  • ½ tsp. Dried Oregano
  • ¼ tsp. Chipotle Powder or Smoky Paprika
  • ½ tsp. Hot Pepper Flakes or Cayenne Pepper
  • 2 Garlic cloves, minced
  • 1 tsp. Ground Cumin
  • 1 tsp. Onion Powder
  • ½ tsp. Celery Salt
  • Additional Ingredients:
  • 12 Soft Flour or Hard Corn Taco Shells
  • 2 c. Shredded Crisp Lettuce
  • 8 oz. Shredded Cheddar or Monterey Jack Cheese
  • 8 oz. jar Taco Sauce or Salsa
  • 1 Onion, Medium White diced
  • 2.25 oz. Olives, Black sliced canned, drained
  • ½ c. Sour Cream, optional

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  1. Place all filling ingredients into a slow cooker.
  2. Cover. Cook on Low for 5 hours.
  3. Serve each person 2 taco shells, and allow them to create their own taco, using the additional ingredients and filling.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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