Easy Crock-Pot Fritos Taco Bowls

If you’re on the hunt for a satisfying yet simple meal, these taco bowls made with a Crock-Pot are a superb choice. They combine the hearty flavors of Mexican cuisine with the convenience of slow cooking. Plus, the delightful crunch of the Fritos elevates this dish to a delectable level that everyone will rave about.

Growing up, my family had a weekly taco night tradition that everyone looked forward to. One day, I introduced this Crock-Pot version when I discovered how easy it was to prepare. It quickly became a favorite, especially with my kids, who loved the crispy Fritos topping.

Why You’ll Love This Recipe

This recipe is a crowd-pleaser for several reasons. First, it’s incredibly easy to prepare. Toss a few ingredients into your Crock-Pot, and you’ll have a delicious dinner waiting for you. Its versatility means you can adjust the flavors and toppings in countless ways. Plus, the incorporation of Fritos adds an irresistible crunch that makes it stand out from traditional taco dishes.

Ingredients Notes

The key ingredients include ground beef, taco seasoning, canned tomatoes, and beans. For a healthier version, consider using ground turkey or chicken. If you prefer a spicier flavor, throw in some chopped jalapeños. Remember to use freshly grated cheese for the best melting result, and pick high-quality Fritos for that perfect crunch.

Recipe Steps

Step 1

Start by browning the ground beef in a skillet over medium heat. Drain any excess fat to keep the dish from being too greasy.

Step 2

Add the taco seasoning to the beef, stirring well to ensure that the meat is evenly coated. This step builds the foundational flavor of the dish.

Step 3

Transfer the seasoned beef into your Crock-Pot. Add the canned tomatoes, beans, and any other vegetables you wish to include, such as corn or bell peppers.

Step 4

Cook on low for 4-6 hours, allowing the flavors to meld beautifully. This slow-cook process tenderizes the meat and melds the spices perfectly.

Step 5

Before serving, top each bowl with a generous handful of Fritos, shredded cheese, and a dollop of sour cream or guacamole for added texture and flavor.

Storage Options

To store leftovers, allow the dish to cool before transferring to an airtight container. It can be refrigerated for up to 3 days. For longer storage, freeze in a zip-lock bag for up to 3 months. When reheating, use the microwave or a saucepan, stirring occasionally for even warming.

Variations & Substitutions

Consider using black beans or pinto beans instead of kidney beans for a different texture. If you’re catering to a vegetarian crowd, substitute the meat with extra beans or a meat alternative. For a lighter dish, use baked tortilla chips instead of Fritos.

Serving Suggestions

This dish is perfect for potlucks, family gatherings, or a cozy dinner for two. Pair it with a fresh salad for a complete meal. For a themed dinner, serve alongside a pitcher of homemade margaritas.

Frequently Asked Questions

Can I make this dish in advance? Absolutely! This Crock-Pot meal is ideal for batch cooking. Prepare it ahead of time, store in the fridge, and simply reheat before serving. The flavors often deepen when left overnight, giving the dish an even richer taste.

What can I use as a substitute for Fritos? If you don’t have Fritos on hand or prefer a different crunch, try using tortilla chips or even corn chips. The key is to add a crunchy element to contrast with the soft ingredients.

Is this recipe gluten-free? Ensure that the taco seasoning and Fritos you’re using are gluten-free. Many brands offer gluten-free options, so it’s quite easy to make this dish suitable for those with gluten sensitivities.

In conclusion, these Crock-Pot taco bowls offer a unique twist on a classic favorite, embodying both simplicity and flavor. Whether you’re cooking for family, entertaining guests, or preparing meals for the week, this recipe is bound to become a cherished addition to your culinary repertoire.

Easy Crock-Pot Fritos Taco Bowls

A delicious and easy dinner idea, these Crock-Pot Fritos Taco Bowls are loaded with flavor and perfect for a weeknight meal.

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Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound ground beef lean
• ▢ 1 can diced tomatoes 14.5 oz
• ▢ 1 can black beans 15 oz, rinsed and drained
• ▢ 1 packet taco seasoning 1 oz
• ▢ 1 cup corn kernels frozen or canned, drained
• ▢ 1.5 cups beef broth
• ▢ 3 cups Fritos corn chips divided
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 cup sour cream optional, for serving
• ▢ 0.25 cup green onions chopped, for garnish

Instructions

Preparation Steps

• In a skillet, brown the ground beef over medium-high heat until fully cooked. Drain excess grease.
• Transfer the browned beef to a Crock-Pot and add diced tomatoes, black beans, taco seasoning, corn, and beef broth. Stir to combine.
• Cook on low for 4 hours or until flavors are well combined and heated through.
• To serve, place a generous handful of Fritos into each bowl, ladle the taco mixture on top, and sprinkle with cheese.
• Top with sour cream and chopped green onions, if desired.

Notes

Feel free to customize the toppings with diced tomatoes, jalapeños, or avocado slices!