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Slow Cooker Taco Salad

Easy to make and produces excellent leftovers
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Dinner, Lunch
Cuisine: California, Comfort Food, Mexican
Keyword: Dry Beans
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