Slow Cooked Taco Beef Casserole
This recipe is so easy and fool proof. The secret ingredient is a sachet of taco seasoning, combine that with a few other ingredients and hey presto!! 4 hours later a fantastic meal with almost no effort.
Ingredients
Serves: 4
- 500g rump, blade or chuck steak cubed
- 1 large onion, diced
- 1 (425g) tin tomatoes
- 1 cup sliced mushrooms
- 1 teaspoon garlic
- 1 dash Worcestershire sauce
- 1 tin tomato tin of water
- 2 teaspoons of beef stock powder or 1 stock cube
- 1 packet taco seasoning
- 1 (400g) tin red kidney beans, well drained and rinsed
Directions
Preparation:10min ›
Cook:4hours ›
Ready in:4hours10min
- Dice steak into about 1.5cm cubes and place in slow cooker.
- Add to slow cooker the onions, tomatoes, mushrooms, garlic, Worcestershire sauce, water, stock powder and taco seasoning.
- Turn on to high and cook for 4 hours (or on low for 6-7 hours).
- Add the kidney beans 15 minutes before serving; any sooner and they will turn too mush.
- Serve with rice, corn chips and sour cream.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
I also added carrots and celery and chat potatoes.I didnt need a whole tomato tin of water-half was ample.Very nice meal. - 14 Jul 2012
I just cooked this today and is yummy!! I only added half tin of water - 30 Jun 2013
Best tacos ever!! Although I found mixing up a thickening agent of water and flour made it even easier to work with on taco shells!! I also followed others and only added half a tin of water!! - 09 Jan 2016