Crock Pot Game Day Taco Nachos

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Are you looking for an awesome recipe for your next Game Day Party? Check out these Crock Pot Game Day Taco Nachos! They are so easy to make and are such a crowd pleaser!

Cris here.

I am so excited that my friends at José Olé asked me to whip up a recipe that would be perfect for game day to share with you.

Crock Pot Game Day Taco Nachos

It got me thinking about some of my favorite dishes and it hit me that we should totally to adapt one of our favorite party recipes to make these Crock Pot Game Day Taco Nachos! It is so perfect. You keep the topping warm in the slow cooker and then the José Olé Beef & Cheese Mini Tacos bake up so quickly for the base of the dish that it is super convenient to have fresh ones made up as needed throughout the night! I love how well they crisp up in the oven!

The results? Ah-mazing! The mini tacos added a whole new flavor to one our favorite nacho recipes.

I made up a batch (okay two batches 😉 ) for Aunt Lou, Miss Add and Mikey. The adults loved the meaty tacos as the base, while the kiddo loved that they were cute little tacos– of course. I loved the fun little tacos were not only tasty, but they were also filling because they are a protein-packed treat!

A few recipe notes:

• This recipe makes a LOT of the topping. We like to keep it warm throughout the night in the slow cooker and bake up just enough of the mini tacos to eat right then. They are so easy to just grab and pop in the oven, we like to have them nice and crispy from the oven.
• If you have leftover topping or if you don’t want to feed 10-12 people, you can store leftover topping in the fridge for lunch the next day (we did).
• I crocked this up in a 6 qt slow cooker. You could probably make it in a 5 qt, but I wouldn’t go much smaller than that.

Crock Pot Game Day Taco Nachos

These Crock Pot Game Day Taco Nachos are delicious and easy!

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Course: Main

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 5 minutes minutes

Servings: 10 -12 servings

Author: Cris

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Ingredients

• 4 boxes of José Olé Beef & Cheese Mini Tacos
• 21.5 oz Cheddar Cheese Soup (2-10¾ cans)
• 1½ Cup Chicken Broth
• 1½ Cups Salsa
• 15 oz Can Mexi-Corn
• 15 oz Can Black Beans Drained and Rinsed,
• 15 oz Can White Chili Beans or Great Northern Beans Drained and Rinsed,
• 15 oz Can Refried Beans
• Garnish: Taco Sauce Ranch Dressing

Instructions

• Combine ingredients (except refried beans, mini tacos and garnish) in your crock pot.
• Cook on high for 2-3 hours or low 4-6 hours.
• Stir in refried beans before serving.
• Bake mini tacos in your oven per the instructions on the box.
• Serve mixture over crisp mini tacos and drizzle with ranch dressing and taco sauce.

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!