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Crockpot Tacos


Crockpot Tacos




This is a great way to make a party easier on yourself and still get everyone fed. It can be made the day before your guests are expected and stored in the fridge overnight.



8 lbs. ground meat (I used a mixture of beef pork and chicken.)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans chicken broth
1 c. whiskey
1 tbsp. saracha
1 tbsp. black pepper
2 tbsp. salt
4 tbsp. taco seasoning
2 tbsp. Worcestershire
1 small can diced jalapenos
1 small can diced green chilies
1 can diced tomatoes



Combine everything in the crockpot and cook on high heat for six hours. I open the crock to stir almost every hour. There should be excess liquid in the mixture after that time. I drain off the liquid with a spoon and reserve it. At parties the taco meat tends to dry out as it’s quantity decreases and the crockpot is still heating it. If the meat starts to dry out  you can add the reserved liquid back in to keep it moist.

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Ingredients:

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8oz cream cheese - softened
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1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






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1 tsp. vanilla extract




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