Slow Cooker Taco Salad
Easy to make and produces excellent leftovers
Servings: 8 servings
Calories: 518kcal
Equipment
- Instant Pot
Ingredients
Beans
- ½ lb black beans
- ½ can chipotle peppers in adobo
- ½ red onion
- 1 tbsp tomato paste
- 2 cloves garlic
- 1 bunch cilantro stems and leaves separated and chopped
- 1 tsp salt
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp smoked paprika
Toppings
- 2 red onions
- 2 avocadoes cubed and spritzed with lime juice
- 2 bell peppers
- 4 cups romaine lettuce chopped
- 2 cups corn chips
- 8 oz sour cream
- 16 oz cheddar cheese
- 4 tomatoes chopped
- 1 jalapeno thinly sliced
- 8 oz salsa
Instructions
- Mince the small red onion, the cilantro stems, and garlic cloves. Mix the spices and salt. In the Instant Pot on sauté, add a bit of oil and the red onion, cilantro stems and garlic. Once fragrant and cooked, add the tomato paste, the juice from half of the can of chipotle and then chop half the peppers and add to the pot as well. (Save the other half for another use.) Add the spice mix. Rinse the ½ lb beans and add to the pot, along with 1 quart water. Stir well. Turn to medium for 6-8 hours. Adjust temperature if needed.
- Prepare the toppings before you’re ready to serve.
Nutrition
Calories: 518kcal | Carbohydrates: 33g | Protein: 21g | Fat: 36g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1110mg | Potassium: 899mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5313IU | Vitamin C: 59mg | Calcium: 514mg | Iron: 3mg
Nutrition Facts
Slow Cooker Taco Salad
Amount Per Serving
Calories 518
Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 17g106%
Trans Fat 1g
Cholesterol 74mg25%
Sodium 1110mg48%
Potassium 899mg26%
Carbohydrates 33g11%
Fiber 11g46%
Sugar 8g9%
Protein 21g42%
Vitamin A 5313IU106%
Vitamin C 59mg72%
Calcium 514mg51%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.