https://www.recipefuel.com

Home
Mexican
Cream Tacos

Start Reading Mode

min

0 0

Share
0 Views
Like 0

Ingredients

Adjust Servings:

	1 lb ground chuck
	1 large onion, chopped
	1 green bell pepper, chopped
	1 (14 ounce) can chili
	1 (14 ounce) can chili beans
	1 (10 ounce) can rotel tomatoes & chilies
	1 lb velveeta cheese, cubed
	1 (8 ounce) carton sour cream

Nutritional information

313.3

Calories

158 g

Calories From Fat

17.6 g

Total Fat

10 g

Saturated Fat

68.9 mg

Cholesterol

947.4 mg

Sodium

20.3 g

Carbs

3.6 g

Dietary Fiber

4.3 g

Sugars

19.3 g

Protein

207g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cream Tacos

Name: Cream Tacos
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Cuisine: Mexican
Ingredients: : 1; : 1; : 1; : 1; : 1; : 1; : 1; : 1

Features:

Cuisine:

Mexican

I gave this recipe 3 stars. I made this recipe for Spring 2009 PAC. I first want to say I made several changes to the recipe. First I wanted to have this for dinner (the title is a bit misleading). I followed the ingredients as directed. Except I put everything in a pot and cooked it until the cheese melted. Since the recipe didn't say to drain the beans or Rotel I did not drain them. I then put it in the crockpot on high for 1 1/2 hours (low is perfect). When I stirred it, it was like soup. I added 1 more can of mexican beans and another pound of velveeta. This did the trick for thickness but there was no flavor really just spicyness. Overall this was just ok. Thanks for posting. Christine (internetnut)

60 min
Serves 12
Easy

Ingredients

Directions

Cream Tacos, Wonderful as alternative to cheese dip great for potlucks!, I gave this recipe 3 stars I made this recipe for Spring 2009 PAC I first want to say I made several changes to the recipe First I wanted to have this for dinner (the title is a bit misleading) I followed the ingredients as directed Except I put everything in a pot and cooked it until the cheese melted Since the recipe didn’t say to drain the beans or Rotel I did not drain them I then put it in the crockpot on high for 1 1/2 hours (low is perfect) When I stirred it, it was like soup I added 1 more can of mexican beans and another pound of velveeta This did the trick for thickness but there was no flavor really just spicyness Overall this was just ok Thanks for posting Christine (internetnut)

Discover ground-breaking new supplements! SHOP & SAVE

Steps

Done

Brown Ground Chuck With Onion and Bell Pepper. Drain Well. Combine All Ingredients in a Crock Pot and Heat on Low Setting Until All Ingredients Are Well Mixed and Hot. Serve Over Tortilla Chips With Sliced Green Onions, Chopped Tomatoes, Sliced Black Olives and Cubed Avocado as Garnish.