Skip the drive-thru and enjoy your favorite Crunchwrap Supreme (Copycat) right at home with this easy recipe. Ready in under 40 minutes, it’s a quick, satisfying meal that’s perfect for busy weeknights and families. Fully customizable, it’s ideal for picky eaters or anyone who loves piling their plate with layers of cheesy, savory Mexican flavors. Your Taco Tuesday just got a serious upgrade!

COPYCAT CRUNCHWRAP SUPREME

Inspired by the classic Taco Bell favorite, this homemade version is loaded with seasoned ground beef, nacho cheese, sour cream, and all the crunchy layers you love, wrapped in a warm flour tortilla.

The best part? This recipe is completely customizable. Make it lighter, load it up with extras, or swap in your favorite Mexican-inspired fillings. Perfect for Taco Tuesday, game day, meal prep, or anytime you’re craving that Crunchwrap fix, this recipe lets you enjoy all the fast-food flavor right from your own kitchen without the drive-thru. Save it, make it, and enjoy! 

Find my expert tips on how to make the Copycat Crunchwrap Supreme recipe from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Copycat Taco Bell Crunchwrap Supreme Recipe:

• Homemade Convenience: Skip the drive-thru! Enjoy all the flavors of the Crunchwrap Supreme in the comfort of your own home.
• Quick & Weeknight-Friendly: Ready in under 40 minutes, this recipe is perfect for busy weeknights. It’s also meal-prep friendly!
• Fully Customizable: Layer it with your favorite toppings like lettuce, tomatoes, cheese, sour cream, or swap ingredients to make it dairy-free or gluten-free.
• Perfect Crunch Every Time: The combination of a soft flour tortilla and a crispy tostada or corn tortilla creates the signature crunch you love.
• A Unique Twist on Taco Tuesday: Everyone can assemble their own, making it a fun meal for families, taco nights, or even self-serve taco bars.

Ingredients

• 1 ½ pounds lean ground beef
• 1 small yellow onion, chopped
• 1 packet taco seasoning
• 1/2 cup water
• 1 teaspoon minced garlic
• 1 jar nacho cheese or Queso cheese dip
• 6 extra large flour tortillas
• 6 tostada shells
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 tomato, diced
• 1 cup shredded Mexican cheese blend
• cooking spray

Instructions

In a large skillet, over medium-high heat, cook and crumble ground beef and onion until beef is no longer pink. Drain grease. Stir in the taco seasoning mix, water, and minced garlic. Continue to cook until it starts to boil. Reduce the heat to low and let it simmer for 5 minutes.

Warm the nacho cheese sauce or Queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.

Lay one flour tortilla on a flat surface. Spread a heaping 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple of Tablespoons of nacho cheese over the meat. Top meat with one tostada shell. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, and shredded Mexican cheese.

To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings.

Repeat with all remaining tortillas, beef, tostadas, and fillings. You’ll have 6 crunch wraps total.

Spray a large, non-stick skillet with cooking spray. Heat over medium to medium-low heat. Place one crunch wrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden-brown. Carefully, flip over and cook the other side until golden-brown. Repeat the process with all crunch wraps. Serve immediately.

Servings

Yields: 6 Crunchwrap Supremes.

Storage and Reheating

Let the copycat crunchwrap supremes cool completely, then wrap them individually or place them in an airtight container. Keep them in the refrigerator for up to 2 days. To reheat, warm in a skillet over medium heat for a few minutes on each side until golden and heated through, or microwave for 1–2 minutes. To achieve that iconic crunch, pop them in a 350°F oven for 5 to 10 minutes to make them extra crispy.

Holly’s Tips for The Best Taco Bell Copycat Crunchwrap Supreme:

• Warm Your Tortillas: Microwaving flour tortillas for 20 seconds makes them more pliable, so folding is easier and less likely to tear.
• Even Layers: Spread ingredients evenly in the center to make folding the tortilla easier and prevent fillings from spilling out.
• Customize Your Crunchwrap Fillings: Swap ingredients or adjust quantities. Add black beans, sautéed peppers, or avocado to make it your own. Dip it in my Homemade Salsa for an extra burst of flavor!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Copycat Cafe Rio Chicken next.

Looking for more copycat recipes from your favorite restaurant chains? Start here: IHOP Pancakes (Copycat), Chick-fil-A Chicken Sandwich (Copycat), Chow Mein (Panda Express Copycat), and Panda Express Copycat Beijing Beef.

Have you made this Crunchwrap Supreme Copycat recipe?  ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TacoBellCopycatRecipes #MexicanRecipes #LifeInTheLofthouse

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Copycat Crunchwrap Supreme

Copycat Crunchwrap Supremes are stuffed with beefy, cheesy goodness and toasted until irresistibly crunchy!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Life in the Lofthouse

Ingredients

• 1 ½ pounds lean ground beef
• 1 small yellow onion chopped
• 1 packet taco seasoning
• 1/2 cup water
• 1 teaspoon minced garlic
• 1 jar nacho cheese or Queso cheese dip
• 6 extra large flour tortillas
• 6 tostada shells
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 large tomato diced
• 1 cup shredded Mexican cheese blend
• cooking spray

Instructions

• In a large skillet, over medium-high heat, cook and crumble ground beef and onion, until beef is no longer pink. Drain grease. Stir in the taco seasoning mix, water and minced garlic. Continue to cook until it starts to boil. Reduce heat to low and let simmer for 5 minutes.
• Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
• Lay one flour tortilla on a flat surface. Spread a heaping 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple Tablespoons of nacho cheese over the meat. Top meat with one tostada shell. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.
• To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings.
• Repeat with all remaining tortillas, beef, tostadas and fillings. You'll have 6 crunch wraps total.
• Spray a large, non-stick skillet with cooking spray. Heat over medium heat to medium-low heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden-brown. Carefully, flip over and cook other side until golden-brown. Repeat process with all crunch wraps. Serve immediately.

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I’m always on the hunt for new Mexican recipes to try, so I’m thrilled to share this recipe! These irresistible Baked Chicken Tacos are the ultimate easy taco recipe for busy weeknights. They are loaded with flavor, a great recipe to add to your Taco Tuesday rotation, and perfect for feeding a hungry family with plenty of leftovers.

My favorite part of this recipe? The crisp and crunch in every bite! It’s what truly makes this oven baked taco recipe stand out from others. I love a recipe that is easy to follow and keeps prep simple, allowing me to spend less time in the kitchen and more time with my family. If you’re a busy mom looking for a quick and tasty weeknight meal, this recipe is for you! Be sure to save this recipe for later because you’ll be coming back to it for every Taco Tuesday.

Looking for more Mexican recipes or inspiration? Find more recipes here with everything from burritos to salads to fried ice cream and more! 

BAKED CHICKEN TACOS

The foundation of every delicious taco starts with its base. For the best results, try my highly-rated Honey Lime Chicken (check out my Honey Lime Chicken Enchiladas too!) or Mexican Shredded Chicken (a versatile recipe perfect for tacos, burritos, wraps, enchiladas, and salads!). Both of these protein recipes are packed with flavor and extremely easy to make. If you prefer plant-based or healthier meat alternatives, try black beans, chickpeas, or lentils. Keep an eye on the oven as these tend to bake quicker. Next are all the fun toppings: grated or shredded Colby Jack and Pepper Jack cheeses are my favorite cheese to use, but Monterey Jack, Mexican cheese blends, or crumbly Cotija are all delicious choices too! 

Keep scrolling to find the best taco bar toppings, variations, and expert tips below! Don’t forget to tag me in your baked chicken tacos recipe creations on Instagram and Facebook @lifeinthelofthouse. Can’t wait to see what you make!

Why You’ll Love Baked Chicken Tacos:

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Family-Friendly: Mild enough and street taco sized for kids but customizable with your favorite toppings.
• Healthier and less messy: Baked instead of fried for a cleaner, better-for-you meal.
• Great for Leftovers: Yields plenty of leftovers that are easy to store and perfect for enjoying later as lunch or dinner.

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 1/2 cups freshly grated Colby-Jack cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Heat oven to 425 degrees F. Line two large baking sheets with parchment paper.

Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.

Add two tablespoons of seasoned, shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.

Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.

Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside.
Serve with toppings and enjoy!

Servings

This recipe makes about 20 small tacos.

Storage and Reheating

Allow tacos to cool then store in an airtight glass container in the refrigerator for up to 2 days. Store the chicken filling and taco shells separately, if possible, to avoid soggy tacos.

To reheat, microwave the tacos for a softer texture, or use an air fryer to bring back their crispy crunch.

Holly’s Tips for the Perfect Baked Chicken Tacos:

• Plan ahead! This recipe calls for pre-cooked chicken.
• Use my Honey Lime Chicken or Mexican Shredded Chicken recipes for the chicken filling! Both are packed with flavor and easy to make.
• You can also use regular-sized corn tortillas for this recipe. I personally like using the street taco size but the larger tortillas work great too!

More Tips: Make these mini chicken tacos your own with topping variations! Some of our family favorites include:

• Corn
• Diced green chiles
• Diced red onion
• Black or refried beans
• Sliced green onion

Frequently Asked Questions:

Similar Recipes

Loving oven baked tacos? My Oven Baked Soft Tacos are a classic favorite filled with seasoned ground beef and tucked into soft taco shells. 

Prefer chicken over beef? These Chicken Street Tacos are another great classic taco alternative.

Craving something with a tangy twist? Devour these Chicken Ranch Tacos for a simple, savory chicken-filled taco option with creamy ranch dressing.

Looking for something more authentic? My mouthwatering Mexican Street Tacos with tender, marinated steak are topped off with fresh cilantro and red onion just like your favorite taco truck.

In the mood for something more hearty? Double Decker Tacos bring serious comfort: a warm flour tortilla and layer of refried beans wrapped around a crunchy beef taco with all your highly-rated toppings.

Have you made this Baked Chicken Tacos recipe? 🌮
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedChickenTacos #TacoTuesday #LifeInTheLofthouse

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Baked Chicken Tacos

Baked Chicken Tacos are made with seasoned shredded chicken, freshly grated cheese, and street taco corn tortillas. Crispy, cheesy, and craveworthy!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 20 small tacos

Ingredients

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 ½ cups freshly grated Colby-jack cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR Olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Instructions

• Heat oven to 425 degrees F. Line two large baking sheets with parchment paper. Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.
• Add two tablespoons of shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.
• Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco. Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside. Serve with toppings and enjoy!

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If you’re looking for the perfect appetizer that’s full of flavor and a guaranteed crowd-pleaser, look no further than Shrimp Taco Bites. These fun mini tacos feature tender shrimp marinated in a zesty honey-lime sauce, layered on crispy tortilla scoops with creamy avocado, sour cream, and a burst of fresh salsa.

Why You’ll Love Shrimp Taco Bites

These Shrimp Taco Appetizers are not just visually impressive—they’re ridiculously delicious. The sweet honey-lime marinade, the cool creaminess of the sour cream and avocado, and the crunch of the tortilla chip all come together in one perfect bite. Whether you’re hosting a backyard BBQ, attending a potluck, or planning a fun night in, these mini taco bites make entertaining fun and flavorful! They don’t just taste amazing—they look incredible on any table.

Shrimp Taco Bites: Layered with Flavor

What makes these taco bites so special?

• Crunch: A crispy tortilla chip base holds everything together.
  
• Creaminess: A scoop of avocado and sour cream adds smooth, rich contrast.
  
• Protein: The star of the show—marinated shrimp that’s juicy and packed with flavor.
  
• Freshness: A topping of salsa, Pico de Gallo, or chopped tomatoes and herbs brightens each bite.
  
• Heat (optional): Add a drizzle of spicy chipotle mayo or a few jalapeño slices for a kick.

No matter how you top them, these shrimp taco bites are totally customizable and incredibly easy to make.

Ingredients

For the Shrimp Marinade

• 24 large raw shrimp (peeled, deveined, tails off)
• ¼ cup olive oil
• 3 Tablespoons honey
• Juice of 2 small limes
• Zest of 1 lime
• 3 garlic cloves, minced
• ¼ teaspoon chili powder
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Taco Bites

• 24 scoop-style tortilla chips
• 1 large ripe avocado, diced or mashed
• 1 container (16 oz) sour cream
• 1 cup salsa or fresh Pico de Gallo
• Fresh cilantro for garnish (optional)
• Lime wedges for serving
  

How to Make Shrimp Taco Bites

1. Marinate the Shrimp
    In a large glass bowl, combine all marinade ingredients. Add shrimp and toss to coat. Refrigerate for 1 hour to let the flavors soak in.
   
2. Cook the Shrimp
    Heat a nonstick skillet over medium-high heat. Add the shrimp along with half the marinade. Discard the rest of the marinade. Cook shrimp 2 to 3 minutes on each side or until pink and curled. Be careful not to overcook. Remove from the heat and allow to rest for a few minutes.
   
3. Assemble the Taco Bites
    On each tortilla chip scoop, add about 1 teaspoon sour cream and 1 teaspoon diced avocado. Place one cooked shrimp on top. Spoon on a bit of salsa or Pico de Gallo. Garnish with fresh cilantro or a squeeze of lime if desired.
   
4. Serve Immediately
    These shrimp taco bites are best served fresh, while the tortilla chips are still crunchy and the shrimp warm.

🧑‍🍳 Holly’s Tips for the Perfect Bites:

• Avoid overcooking shrimp: Shrimp cook quickly—pull them off the heat as soon as they’re pink and opaque.
  
• Customize the base: No scoop chips? Make your own mini tortilla cups by pressing small tortillas into a muffin tin and baking until crisp.
  
• Build-your-own bar: Set out bowls of toppings like jalapeños, crumbled cotija cheese, chipotle crema, or tropical fruit salsa for guests to customize their bites.
  

Make-Ahead, Storage & Freezing Tips

• Make-Ahead: You can marinate the shrimp up to 12 hours in advance and refrigerate until ready to cook.
  
• Storage: Leftovers (assembled) don’t keep well due to the chips getting soggy. If needed, store shrimp separately and assemble just before serving.
  
• Freezing: Freeze cooked shrimp (only) in an airtight container for up to 2 months. Do not freeze fully assembled bites.
  

Servings

This recipe makes 24 shrimp taco bites, ideal for small gatherings. Need more? Simply double the ingredients for larger groups.

Variations to Try

Want to make this recipe your own? Try these creative spins!

• Spicy Shrimp Taco Bites: Add a dash of hot sauce or sprinkle with cayenne before serving.
  
• Tropical Style: Top with mango salsa and a bit of coconut crema.
  
• Keto-Friendly Option: Serve in lettuce cups or cucumber rounds instead of tortilla chips.
  
• Tex-Mex Twist: Use black bean spread or refried beans as a base layer.
  

Similar Recipes

Beef Taco Cupcakes: A fun, savory twist on cupcakes.

Honey Lime Shrimp: A flavorful, versatile shrimp recipe that’s also the base for this dish.

Lettuce Taco Wraps: A healthy, low-carb taco night option.

Taco Potatoes: Hearty, filling, and great for dinner.

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Shrimp Taco Bites

Juicy, marinated shrimp in a tangy honey-lime sauce are nestled in crunchy tortilla scoops with avocado, sour cream, and fresh salsa.

Course Appetizer, Mexican, Party Food, Seafood

Prep Time 1 hour hour 20 minutes minutes

Cook Time 5 minutes minutes

Servings 24 taco bites

Ingredients

For the Shrimp Marinade

• 24 large raw shrimp peeled, deveined and tails-off
• 1/4 cup olive oil
• 3 Tablespoons honey
• juice of 2 small limes
• zest of one lime
• 3 cloves garlic minced
• 1/4 teaspoon chili powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Shrimp Taco Bites

• 24 scoop-style tortilla chips
• 1 container (16 ounces) sour cream
• 1 large ripe avocado diced or mashed
• 1 cup salsa or Pico de Gallo
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions

For Shrimp Marinade

• In a large bowl, combine all marinade ingredients. Add shrimp and toss to coat. Refrigerate for 1 hour to let the flavors soak in.
• Heat a nonstick skillet over medium-high heat. Add the shrimp along with half the marinade. Discard the rest of the marinade. Cook shrimp 2 to 3 minutes on each side or until pink and curled. (Be careful not to overcook.) Remove from the heat and allow to rest for a few minutes.

For Shrimp Taco Bites

• On each tortilla chip scoop, add about 1 teaspoon sour cream and 1 teaspoon diced avocado. Place one cooked shrimp on top. Spoon on a bit of salsa or Pico de Gallo. Garnish with fresh cilantro or a squeeze of lime if desired.
• These shrimp taco bites are best served fresh, while the tortilla chips are still crunchy and the shrimp warm. Enjoy!

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If you’re on the hunt for a hearty, flavorful, and customizable dinner, look no further than my Taco Potato Bowls! This dish combines crispy roasted potatoes, taco-seasoned ground beef, and a creamy cheese sauce, all topped with your favorite taco fixings! Whether you’re feeding a crowd or planning meals for the week, these loaded taco potato bowls are sure to satisfy.

Taco Potato Bowls take everything you love about a taco and turns it into a comforting, deconstructed meal. The crispy roasted potatoes serve as the perfect base, adding a satisfying crunch that pairs beautifully with the flavor-packed taco meat and velvety cheese sauce. And don’t forget the toppings: Pico de Gallo, guacamole, sour cream, and salsa add freshness, and just the right amount of zing. Gather your ingredients and get ready to enjoy a big bowl of goodness.

TACO POTATO BOWLS

This homemade taco potato bowl recipe strikes the perfect balance between comfort food and nutrition. They’re loaded with flavor, easy to make, and incredibly versatile. Add your favorite toppings, experiment with flavors, and make it your own! It’s sure to become a staple in your recipe rotation. Plus, this dish is versatile! You can serve it family-style or prepare it as individual bowls, making it just as ideal for weeknight dinners as it is for meal prep. Ready in less than an hour, these homemade taco bowls are easy to make, indulgent, and delicious. Keep scrolling for my best taco tips and to find more taco-inspired recipes below! 🌮

Find all my expert tips on how to make taco potato bowls from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Quick & Easy Taco Potato Bowls Recipe:

• A Healthy Twist On Taco Tuesday: These homemade taco bowls combine crispy roasted potatoes, seasoned taco meat, and creamy cheese sauce for a hearty, flavor-packed dinner everyone loves.
• Loaded With Authentic Flavors: Lean ground beef, taco seasoning, garlic, and tender potatoes create a satisfying taco bowl that’s perfect for busy weeknights.
• Customizable Recipe: Add your favorite taco toppings like lettuce, salsa, pico de gallo, guacamole, or sour cream to build the perfect loaded taco bowl.
• Meal-Prep Friendly: These taco potato bowls reheat well and stay flavorful, making them an excellent make-ahead lunch or dinner option.
• Family-friendly & Budget-friendly: Simple ingredients, minimal prep, and authentic taco flavors make this recipe a go-to for families and anyone craving a quick, filling meal.
• Naturally Gluten-Free: Because the potatoes replace taco shells, this recipe is an easy gluten-free dinner without sacrificing any taco flavor.

Ingredients

Seasoned Potatoes

• 2 pounds Russet potatoes, peeled, rinsed, and cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoon salt
• ½ teaspoon pepper

Taco Meat

• 2 pounds lean ground beef
• ¼ cup taco seasoning
• 1 cup water

Cheese Sauce

• 1 can (12 ounces) evaporated milk
• 1 1/2 cups freshly grated sharp Cheddar cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 1 can (4 ounces) diced green chiles

Optional Toppings

• Pico de Gallo
• Guacamole
• Sour Cream
• Salsa

Instructions

For The Seasoned Potatoes

Preheat the oven to 400 degrees F.

Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.

Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)

For The Taco Meat

Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.

For The Cheese Sauce

Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.

To assemble the bowls, divide the potatoes, taco meat, and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
*If using them for meal prep, store the taco potato bowls without toppings. Reheat bowls first, then add toppings. Enjoy!

Servings

This recipe is designed to make 6 servings. Each bowl is loaded with crispy potatoes, flavorful taco meat, creamy cheese sauce, and your favorite toppings, ensuring everyone gets a delicious, filling meal.

Storage and Reheating

To store taco potato bowls, keep the roasted potatoes, seasoned taco meat, and cheese sauce in an airtight container in the refrigerator for up to 3-4 days, and store fresh toppings like lettuce, guacamole, sour cream, salsa, or pico de gallo separately to prevent sogginess. For meal prep, these components can be frozen (without toppings) for up to 2 months. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until warmed through, then add fresh toppings just before serving to maintain flavor and texture.

Holly’s Tips for The Best Taco Potato Bowls:

• Use Russet Potatoes: Their high starch content makes roasted potatoes perfectly tender inside and slightly crispy outside.
• Season Generously: Toss potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper for maximum flavor in every bite.
• Cook Taco Meat Slowly: Simmer ground beef with taco seasoning and water over low heat to let the flavors fully develop and keep the meat juicy.
• Make It Your Own: Add toppings like shredded lettuce, guacamole, sour cream, salsa, or pico de gallo for extra flavor, crunch, and color.
• Meal Prep Made Easy: Store the potatoes, taco meat, and cheese sauce separately from fresh toppings to keep everything fresh and prevent sogginess.
• Adjust The Spice Level As Needed: Add extra chili powder or jalapeños to the taco meat or cheese sauce for a spicier, restaurant-style taco potato bowl.
• Customizable Toppings: Experiment with sliced black olives, pickled onions, shredded lettuce, or crumbled tortilla chips for added crunch.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Taco Salad Meal Prep Bowls next.

Searching for more taco recipes? Try my delicious Taco Bites, Crock Pot Taco Soup, Taco Noodle Skillet, and Taco Salads.

Looking for more fresh meal prep ideas? Try my highly-rated Korean Beef and Rice Bowls, Chicken Chipotle Burrito Bowls, and Hawaiian Chicken Meal Prep Bowls.

Have you made this Taco Potato Bowls recipe? 😋

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TacoPotatoBowls #LoadedTacoBowls #EasyMealPrep #LifeInTheLofthouse

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Taco Potato Bowls

Crispy roasted potatoes serve as the perfect base for Taco Potato Bowls! Each bowl is filled with taco meat, velvety cheese sauce, and all your favorite taco toppings.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

Seasoned Potatoes

• 2 pounds Russet potatoes peeled, rinsed, and cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 teaspoons salt
• ½ teaspoon pepper

Taco Meat

• 2 pounds lean ground beef
• ¼ cup taco seasoning
• 2 cloves garlic minced
• 1 cup water

Cheese Sauce

• 1 can (12 ounces) evaporated milk
• 1 ½ cups freshly grated sharp Cheddar cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 1 can (4 ounces) diced green chiles

Optional Toppings

• shredded Romaine lettuce
• guacamole
• sour cream
• pico de gallo
• salsa

Instructions

For The Seasoned Potatoes

• Preheat the oven to 400 degrees F. Place the cut potatoes in a large bowl. Drizzle with the olive oil and seasonings. Toss to coat potatoes in seasoning. Place potatoes in a single layer on a large well-greased baking sheet.
• Bake potatoes in the preheated oven for 25 to 30 minutes or until tender. (Be sure to toss the potatoes halfway through the cooking time.)

For The Taco Meat

• Meanwhile, brown and crumble the ground beef in a large skillet over medium-high heat. Drain any grease then add the taco seasoning and water. Allow meat mixture to simmer over low heat for 10 minutes or until heated through.

For The Cheese Sauce

• Place all the cheese sauce ingredients in a medium saucepan. Stir mixture over medium-low heat, stirring constantly, until all the cheese is melted.

Assembling The Taco Potato Bowls

• Divide the potatoes, taco meat and cheese sauce among 6 bowls or meal prep containers. Serve immediately with all your favorite taco toppings!
• *If using it for meal prep, store the taco potato bowls without toppings. Reheat bowls first then add toppings. Enjoy!

*Cheese sauce recipe updated 1/12/25

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These tacos hold a special place in my heart—they’re not just any tacos; they’re Dad’s Tacos, and they hold the title of the greatest tacos in all the land. Ever since I was a little girl, my dad has been whipping up these delectable creations, and they never fail to impress. What sets these tacos apart is the secret ingredient: Cheese Whiz! Yes, you heard that right—Cheese Whiz. It might sound unconventional, but trust me, it’s what makes these tacos so incredibly delicious.

I have fond memories of taco-eating contests with my siblings, where we’d see who could devour the most. It was always a close race, with the cheesy goodness of Dad’s Tacos fueling our friendly competition. I think my record was around 6 or 7 tacos in one sitting—talk about a food coma! But every bite was worth it, leaving me craving more even when I could barely breathe.

THE BEST TACOS

This recipe is a culinary legend here in the Lofthouse. Picture this: tender, seasoned ground beef paired with the sweetness of caramelized onions, all encased in a crispy corn tortilla shell that’s been generously slathered with the creamy richness of Cheese Whiz. Each bite is a symphony of flavors and textures, with the savory beef mingling harmoniously with the tangy cheese and crunchy tortilla. These tacos are not just a meal—they’re a nostalgic trip down memory lane, evoking memories of family gatherings and friendly competitions. With each bite, you’re transported to a place of warmth and happiness, where good food and good company reign supreme.

INGREDIENTS

• 1 ½ pounds lean ground beef
• 1 small white onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic salt
• 1 jar Cheese Whiz
• 10 small corn tortillas
• Vegetable oil for frying
• Taco toppings (lettuce, salsa, sour cream, etc.)

COOKING INSTRUCTIONS

Pour about a half to one cup of oil in a small skillet or deep fryer. Heat the oil over medium-low heat.

Place the ground beef and onion in a large skillet. Season with salt, pepper, and garlic salt. Cook and crumble beef over medium-high heat. Once beef is no longer pink, drain grease.

Meanwhile, fry the tortillas in the oil, about 30 seconds on each side. Lay the fried tortillas onto a plate with paper towels to soak up the grease.

Spread some Cheese Whiz (however much you like) onto each tortilla then top with the ground beef and all your favorite taco toppings! Enjoy!

SERVINGS

Gather your loved ones, fire up the skillet, and indulge in the unbeatable flavor of these tacos! They are more than just a meal; they’re a tradition, a culinary masterpiece that brings families together. Whether you’re hosting a taco-eating contest or simply savoring each bite, these tacos are sure to make any occasion unforgettable. With the recipe yielding ten small but mighty tacos, there’s plenty to go around, ensuring that everyone gets their fill of this beloved family favorite.

STORING INSTRUCTIONS

If by some miracle there are leftovers (which is rare because they’re just that good), storing them is a cinch. Simply transfer any remaining taco components, including the seasoned ground beef and toppings, into airtight containers and refrigerate them for up to 3 days. When you’re ready for another taco feast, simply reheat the filling and tortillas separately in the microwave or on the stovetop, assemble your tacos, and enjoy!

TANTALIZING TOPPINGS

The beauty of this recipe lies not only in their flavorful meat and cheesy goodness but also in the plethora of toppings that can take them to the next level. From crisp lettuce and juicy tomatoes to tangy salsa and creamy sour cream, the options for topping these delectable tacos are virtually endless. You can also add a kick of heat with some sliced jalapenos or sprinkle on some diced onions for extra crunch. And let’s not forget the guacamole – a creamy, avocado-based topping that adds a burst of freshness to every bite. With such a variety of toppings to choose from, each taco can be customized to suit your taste buds, ensuring a truly unforgettable dining experience.

A FAVORITE FOR THE WHOLE FAMILY

With their simple yet irresistible combination of seasoned ground beef, gooey Cheese Whiz, and crispy tortillas, these tacos are a surefire crowd-pleaser for the whole family. Kids love the hands-on experience of assembling their own tacos, choosing their favorite toppings, and digging into the cheesy goodness. Plus, with their manageable size and familiar flavors, Dad’s Tacos are perfect for even the pickiest of eaters. Whether it’s a fun family dinner or a taco-eating contest with friends, these tacos are guaranteed to put a smile on everyone’s face.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE TACOS!

Mexican Street Tacos – A recipe that will make anyone drool! Soft corn tortillas loaded with meat, onions, and cilantro and ready to eat.

Oven Baked Honey Lime Chicken Tacos – These baked tacos are healthy and filling! You’ll love how easy they are to make, and how much your kids will eat.

Slow Cooker Mexican Shredded Beef – This recipe is a great one to turn into tacos, burritos, enchiladas, nachos, or any other Mexican cuisine.

Taco Lettuce Wraps – Everything you love about traditional tacos, just without the shell! That means they just got healthier, and you can enjoy even more.

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Dad’s Tacos

My Dad’s Tacos is one that always bring a smile to my face each time I make them. My Dad used to make these tacos when I was a kid.

Prep Time 30 minutes minutes

Servings 10 tacos

Ingredients

• 1 ½ pounds lean ground beef
• 1 small white onion chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic salt
• 1 jar Cheese Whiz
• 10 small corn tortillas
• Vegetable oil for frying
• Taco toppings (lettuce, salsa, sour cream, etc.)

Instructions

• Pour about a half to one cup of oil in a small skillet or deep fryer. Heat the oil over medium-low heat.
• Place the ground beef and onion in a large skillet. Season with salt, pepper, and garlic salt. Cook and crumble beef over medium-high heat. Once beef is no longer pink, drain grease.
• Meanwhile, fry the tortillas in the oil, about 30 seconds on each side. Lay the fried tortillas onto a plate with paper towels to soak up the grease.
• Spread some Cheese Whiz (however much you like) onto each tortilla then top with the ground beef and all your favorite taco toppings. Enjoy!

Notes

Yields: 10 small tacos

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The other day, I was on my blog looking over some recipes when I saw our beloved Honey Lime Chicken Enchiladas. Just looking at the photos started some major cravings, but they don’t really fit into my current diet, so that’s when these Oven Baked Honey Lime Chicken Tacos were born. The end result was AMAZING. These honey lime chicken tacos were SO delicious. We topped ours with light sour cream and salsa and went straight to taco heaven. Yum!

OVEN BAKED HONEY LIME CHICKEN TACOS

Tender and flavorful chicken loaded up into crunchy corn tortillas. I threw on a little cheese (because what is a taco without cheese?) and popped them in the oven. Once they were ready, I just brought the baking dish right over to the table, and everyone grabbed a taco. It was so easy and nice serving tacos this way. Give them a try and you won’t regret it!

ENJOY THIS RECIPE? HERE ARE MORE OF OUR FAVORITE TACO RECIPES:

Oven Baked Soft Tacos

BBQ Chicken Bacon Tacos

Chicken Street Tacos

Crock Pot Chicken Tacos

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Oven Baked Honey Lime Chicken Tacos

Crunchy tacos loaded with flavorful chicken with a hint of honey and lime flavors. These tacos are incredible!

Ingredients

• 1 ½ pounds cooked, shredded chicken breast (a rotisserie chicken works great for this recipe)
• 1/2 Tablespoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup honey
• 1/2 cup fresh lime juice
• 8 corn taco shells (I use the 'stand n' stuff' shells from Old El Paso)
• 1 cup freshly grated Pepper Jack cheese

OPTIONAL TOPPINGS

• chopped cilantro
• sour cream
• salsa
• guacamole

Instructions

• Place the cooked, shredded chicken in a large bowl. Add the chili powder, paprika, cumin, onion powder, garlic powder, salt and pepper to bowl. Toss to combine. Drizzle in the honey and lime juice. Toss again to combine everything.
• Place the corn tortillas in a 9×13-inch baking dish. Divide the chicken evenly among the taco shells and place inside. Top each taco with a little Pepper-Jack cheese.
• Bake in a 350° F. oven for 10 minutes or until cheese is melted and chicken is heated through. Serve warm with your favorite toppings. Enjoy!

Notes

Nutrition Info: 1 taco = 293 calories / 9 fat / 22 carbs / 30 protein

*Nutrition Info does not include extra toppings.

**I bake raw chicken breasts in a 375° F. oven for 30 minutes or until internal temperature of chicken reaches 165 degrees F. Then shred the cooked chicken.

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I believe that Mexican food is one of my love languages, and I am here to share my love. Slow Cooker Chicken Tacos have become a staple in my home because of how delicious they are and how simple they are to prepare. They are a great dinner for any day of the week!

SLOW COOKER CHICKEN TACOS

Slow cooker meals will always be my favorite. A meal that I get to set on low to cook throughout the day is always a winner. There are many days I am so busy with work, errands, and appointments that I can’t even think about what to make for dinner. When I have a full schedule like that, I come to this recipe.

ENDLESS POSSIBILITIES WITH CHICKEN TACOS

This chicken is so tender, juicy and packed with flavor. It’s also very versatile. It goes well in tacos, burritos and even salads. Placing it in taco shells is my family’s preferred way. Everyone gets to pile on their favorite toppings such as: diced tomatoes, shredded cheese, sour cream, black olives, diced onion and cilantro. The options are truly endless.

INGREDIENTS

• 2 pounds boneless skinless chicken breasts
• 1 jar (16 ounces) salsa
• 1 packet (1 ounce) taco seasoning
• Juice from 1 lime
• 1 can (15 ounces) black beans (optional)
• tortillas and taco toppings

Looking for a side dish to serve with these tacos? Try my Mexican Rice, Cilantro Lime Rice, or Warm Bean Dip. 

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES!

Slow Cooker Chicken Ranch Tacos – Tender shredded chicken that has been cooked and seasoned with a ranch dressing seasoning.

Mexican Street Tacos – Marinated sliced steak placed in warm tortillas with cilantro and onion.

Taco Potatoes – Warm baked potatoes that are loaded with taco meat, sour cream, guacamole, and cheese.

Double Decker Tacos – A soft and hard shell combo with a warm layer of refried beans holding everything together.

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Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos are what my taco dreams are all about. This recipe is full of flavor and so easy to prepare!

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 8

Ingredients

Chicken Tacos:

• 2 pounds boneless skinless chicken breasts
• 1 jar (16 ounces) salsa
• 1 packet (1 ounce) taco seasoning
• juice from 1 lime
• 1 can (15 ounces) black beans, drained then rinsed optional
• corn or flour tortillas

Taco Toppings:

• sour cream, shredded cheese, diced tomatoes, cilantro, pico de gallo, guacamole, etc.

Instructions

• Grease the insert of a large slow cooker with cooking spray. Place chicken breasts inside. Pour salsa over the chicken breasts then sprinkle with taco seasoning. Squeeze the lime juice all over the seasoning.
• Cover with lid and cook on low heat for 3 to 4 hours or until chicken reaches 165 degrees F. Remove lid and carefully shred the chicken. Stir in drained black beans. Cover with lid and cook for 30 minutes or until everything is heated through.
• Serve shredded chicken inside warmed flour or corn tortillas, then top with all your favorite taco toppings. Enjoy!

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If I’m ever stumped on what to make for dinner, I always go to my trusty crock pot recipes. They never fail me. Even though I rely on the magic of a meal that cooks for hours and turns out fabulous, I want to make sure my family is never bored of the same old recipes. My Slow Cooker Mexican Shredded Beef will take center stage for any dinner with rave reviews. Once you make this incredible beef for your family, they will be asking for it often!

SLOW COOKER MEXICAN SHREDDED BEEF

Beef rump roast simmers for hours with beef broth, chunky salsa and seasonings. The marriage of these flavors over the course of the day creates a masterpiece that is worth waiting for. After it’s all cooked, remove the fat then shred. The end result is the most tender, flavorful shredded beef your taste buds will encounter.  

INGREDIENTS

The assembly of this phenomenal meal only takes about 10 minutes to put together. After that it’s low and slow until dinner time. The following is the list of ingredients needed:

• 3 pounds boneless beef rump roast
• Beef broth
• Chunky mild salsa
• Ground Cumin
• Onion powder
• Garlic powder
• Chili powder
• Paprika
• Oregano
• Salt
• Pepper

INSTRUCTIONS

Begin by spraying the inside of a large slow cooker with non-stick spray. Gently place the roast in the center of the cooker. Pour beef broth and salsa on and around roast. Sprinkle all the seasonings on top of the roast. Cover with the lid and set the heat and timer. It’s so simple to get this dinner ready that you’ll have all day to get projects around the house, or around town, done. By the time this dish is finished cooking your house will be filled with a tantalizing aroma.

COOKING TEMPERATURE

For those slow and relaxing days, set your roast on low for 8 to 10 hours. If you’re needing dinner a little faster, set the slow cooker on high heat and cook for 6 to 7 hours. Either way, your meal will turn out flavorful and perfectly cooked.

WHAT TO SERVE WITH MEXICAN SHREDDED BEEF

The versatility of this dinner is endless! This meat is so flavorful that you are going to run out of ideas to put it on. We love it in tacos, nachos, salads, burritos, baked potatoes, tostadas, you name it.

WHEN TO SERVE MEXICAN SHREDDED BEEF

Honestly, any day of the week is a good day for this dinner. I highly recommend substituting this in on your Taco Tuesday rotation. Other than that, this dish is perfect for parties. It makes a ton of food and is such a great way to feed a lot of people. If you plan to throw a fiesta anytime soon this should be your go-to dish!

SHREDDING THE BEEF

After the meat is finished cooking it will practically fall apart with you just looking at it! If you have two large serving prongs you can start to work your way through it with those. If there are only two forks laying around, then those will work just fine. This meat breaks down so much that you might even be able to separate it with spoons!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE SLOW COOKER DINNERS!

Sweet Pork – This succulent meat is a perfect addition to any taco, salad, or burrito.

Slow Cooker Chicken Taco Soup – A hearty soup filled with chicken, corn, beans, and plenty of melted cheese on top.

Broccoli Cheese Soup – The perfect pairing to any cool fall day with plenty of broccoli and gooey cheese.

Slow Cooker Sausage and Cheese Tortellini – This pasta dish is filled to the brim and will stuff you and your family full.

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Slow Cooker Mexican Shredded Beef

This tender and juicy shredded beef is perfect for tacos, burritos, salads and more!

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Ingredients

• 3 pounds boneless, beef rump roast
• 1 ½ cups chunky salsa (I use mild)
• 1 cup beef broth
• 1 Tablespoon ground cumin
• 1 ½ teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

• Place roast in a large, greased slow cooker. Pour salsa and beef broth all over roast then sprinkle evenly with all of the seasonings.  
• Cover with lid and cook on low heat for 8 to 10 hours OR cook on high heat for 6 to 7 hours. 
• Carefully remove hot roast from slow cooker; discard any fat. Shred beef then serve in tacos, burritos, nachos, salads and more!

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Tacos are my ultimate weakness. I eat them more than any normal person should. I love ALL kinds of tacos, especially street tacos. 

CHICKEN STREET TACOS

These Chicken Street Tacos were inspired by a trip to Disneyland we took a few years ago at Christmas time. I tried them at a restaurant in downtown Disney, so they weren’t technically ‘street’, but they were so delicious I had to come home and create them for my family. I mean, for me. Ha!

Let me explain how phenomenal these tacos are. You start off seasoning some chicken with a super simple spice combo then grill it up on a skillet or a grill pan. Easy peasy.

Next, grab some corn tortillas and load them up with the grilled chicken, chopped cabbage (it gives the tacos an amazing crunch), onion, cilantro, and some Cotija cheese. Yum! These chicken tacos are SO GOOD, my friends. I think I ate three in one sitting.

What really made these tacos extra delicious was the Creamy Tomatillo Dressing I poured all over them. It gave the tacos a perfect dressing to finish them off. Please do yourselves a favor and make these. They’d be a perfect dinner to make on Cinco de Mayo or any day of the week!

MORE TACO RECIPES YOU MAY LIKE: 

Oven Baked Soft Tacos

Crock Pot Shredded Beef Tacos

Crock Pot Chicken Tacos

Chicken Ranch Tacos

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Chicken Street Tacos

These Chicken Street Tacos are filled with grilled chicken, onion, cabbage, and fresh cilantro. Top them off with some fresh Cotija cheese!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 5 boneless skinless chicken breasts
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup fresh cilantro chopped
• 1 small yellow onion chopped
• 2 cups chopped purple cabbage
• 1 cup crumbled Cotija cheese
• 1 recipe for Creamy Tomatillo Dressing
• 12 small corn tortillas

Instructions

• Preheat a large non-stick skillet or grill pan over medium heat. Spray heavily with cooking spray.
• Pound chicken breasts to an even thickness or cut in half lengthwise to form thinner cutlets. They’ll cook more evenly this way.
• Combine salt, ground cumin, chili, garlic and onion powder together in a small bowl. Season both sides of all chicken breasts generously with spice mixture.
• When skillet is nice and hot, add 3 chicken breasts and cook for 5 to 6 minutes on each side, or until chicken is completely cooked in the center. ( You don’t want to overcrowd the pan, so cook chicken in 2 batches)
• Once chicken is cooked, transfer to a large cutting board and cut into bite-size strips.
• Meanwhile, heat the corn tortillas in the microwave for 10 to 20 seconds to warm up or you can warm them up on a skillet.
• To assemble tacos, add some chicken down the center of one corn tortilla. Add a couple Tablespoons each of chopped cilantro, raw onion and purple cabbage. Sprinkle the top with a little Cotija cheese and Creamy Tomatillo dressing.
• Repeat with all chicken, tortillas and toppings. Serve immediately and enjoy!

Notes

*This recipe easily doubles and triples, as needed.
*You can bake the seasoned chicken in a 375 F° oven for 35 to 40 minutes or until thoroughly cooked.

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Today’s recipe is one of my very favorites. These Crock Pot Shredded Beef Tacos are absolutely AMAZING! They are so flavorful, so delicious and made in the beloved crock pot. 🙂   

As the beef slow cooked all day my house smelled fantastic! I couldn’t wait for dinner because of that aroma teasing me all day. haha. Once it was ready I was dying to dig in, but I couldn’t because of course I had to take pictures for the blog first. That is probably one of the hardest things (okay, not hardest) but most annoying things about being a food blogger. Ha!

I couldn’t wait to come blog about this recipe. You guys will love it!

Try these other crock pot favorites:

 Crock Pot Chicken Fajitas

Crock Pot Taco Soup

Crock Pot Queso Blanco Dip

Crock Pot Chicken Caesar Wraps

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Crock Pot Shredded Beef Tacos

Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious. The flavorful beef slow cooks all day, so you don't have to worry about it until dinner time!

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Author Life in the Lofthouse

Ingredients

• 2 ½ pounds boneless chuck roast
• 1 can (14 ounces) beef broth
• juice from 1 lime
• 1 ½ Tablespoons chili powder
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper

Serve with

• warm flour or corn tortillas
• shredded lettuce
• shredded cheddar cheese
• diced tomato
• guacamole
• sour cream
• salsa

Instructions

• Spray inside of crock pot with cooking spray. Place roast inside crock pot. Pour the beef broth over the roast and then squeeze with fresh lime juice.
• In a small bowl, whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Sprinkle the roast with the spice mixture.
• Cover with lid, and cook on Low heat 10 to 12 hours. OR cook on High heat 7 to 8 hours. Carefully remove hot roast from crock pot and transfer to a large platter. Shred meat and remove/discard any fat.
• Return shredded beef to crock pot. Cover with lid and cook an additional 30 minutes. Remove beef with tongs to drain juices before serving in tortillas. Serve with desired toppings.

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I know that it won’t come as a surprise to most of you that I’ve been over here daydreaming about tacos again. My love for them runs very deep. The Super Bowl is coming up and we have friends coming over, so I wanted to find a fun way to serve tacos for the big game. That’s when my Taco Bites idea was born. These little bites are made of tortilla scoop chips, taco meat and all your favorite taco toppings.

TACO BITES

These little bite sized snacks are easy to prepare and just as cute to boot. I was enjoying some Tostitos Scoops chips with salsa the other day when my brilliant idea struck. To get these ready grab a bag of these chips and cook up your favorite recipe for taco meat. Once the meat is fully prepared, scoop it into chips and you’re almost finished! Top them with your favorite toppings and they are ready to serve!

How easy is that?!

TOPPINGS

I like to have a whole variety of toppings ready to go. This way if my guests feel like customizing each bite, they can snack to their heart’s content. I like to have a countertop full of various shredded cheeses, diced tomatoes, olives, green onions, sour cream, guacamole, and salsa. Taco Bites are such a conversation starter and will have your family and friends socializing over these delicious bite sized tacos.

MEAT OPTIONS

I like to use traditional ground beef with taco seasoning and onion. This brings a familiar flavor to the palate that everyone is sure to love. You can also try using seasoned shredded chicken or pork. For all my vegetarian friends out there, I recommend using refried beans or black beans as the base with all of the same toppings for a full and satisfying bite.

ENJOY THIS RECIPE? HERE ARE A FEW MORE TO SERVE AT YOUR NEXT PARTY!

Shrimp Taco Bites – Honey and lime marinated shrimp served on a bite size chip with guacamole and sour cream.

Easy Churro Bites – Cinnamon and sugar-coated churro bites that are best dunked in warm chocolate.

Monte Cristo Croissants – Little ham and muenster cheese sandwiches wrapped in crescent dough.

Ham and Cheese Sliders – Single serving ham and Swiss cheese sandwiches with a buttery mustard and poppy seed topping.

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Taco Bites

Everything you love about a taco in one delicious bite. These are a perfect appetizer to serve at your next party or on game day!

Prep Time 25 minutes minutes

Ingredients

• 1 pound lean ground beef
• 1 small yellow onion, chopped
• 2 Tablespoons taco seasoning
• 1/2 teaspoon garlic powder
• 1/3 cup water
• 1 bag Tostitos Scoops tortilla chops

Toppings:

• sour cream
• chunky salsa
• shredded cheese
• sliced green onion
• guacamole

Instructions

• Cook ground beef and chopped onion, in a large non-stick skillet, over medium-high heat. Cook and stir until beef is no longer pink. Drain any grease.
• Add taco seasoning, garlic powder and water to beef. Bring mixture to a boil, then reduce heat to low. Let simmer until water evaporates and mixture is heated through; about 5 minutes. Remove from heat and let stand to cool slightly.
• Place scoops tortilla chips on a large platter. Scoop one tablespoon of meat onto each scoop chip, then top with desired taco toppings. Serve immediately and enjoy!

Notes

Yields: 60 Taco Bites  (serves 8 to 10)

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If you have a large hungry family, and very little time to make dinner, this is the recipe for you! Slow Cooker Chicken Taco Soup is absolutely delicious and it makes a ton of food! This recipe is perfect for anyone who has little time and a ton of mouths to feed.

My little family may not be large in numbers, but I’ll tell you what, sometimes they can eat like they’re eating for two or three people! Especially with my growing boy. That little dude can put down some food. When I served this amazing soup for my family, they just about licked their bowls clean.

This soup is a great one for any season of the year. Whether it’s warm and the sun is shining, or you can see your breath when you’re outside, Slow Cooker Chicken Taco Soup will hit the spot!

Another bonus with this recipe is that it takes only 10 minutes to assemble. Then set the slow cooker on low heat and wait for the delicious smell to permeate and fill your home. 🙂

CAN THIS BE MADE VEGETARIAN?

Yes! Omit the chicken for a vegetarian friendly soup.

CAN I USE ANOTHER MEAT?

You could try any type of beef, or try leftover pieces of turkey during the Thanksgiving season.

HOW LONG DOES IT TAKE TO COOK?

This cooks on low heat for 4 hours. You can then turn it on the warm setting to keep it warm until you’re ready to serve.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE SOUPS THAT ARE GREAT ALL YEAR LONG!

Slow Cooker Broccoli Cheese Soup – A classic creamy soup filled with fresh broccoli, carrots, and cheddar cheese.

Slow Cooker Salsa Verde Chicken Soup – A healthy soup with a hint of coconut and lime for an added sweet heat.

Slow Cooker Bacon Cheeseburger Soup – A bacon cheeseburger deconstructed and slowly cooked for this creamy irresistible soup.

Loaded Baked Potato Soup – This classic soup is filled with potatoes, bacon, and cheese for a satisfying meal.

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Slow Cooker Chicken Taco Soup

This delicious and hearty soup is filled with taco-seasoned chicken, black beans, corn, and so much more!

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 8

Ingredients

• 1/2 cup chopped yellow onion
• 1 cup chicken broth
• 1 packet (1 ounce) low-sodium taco seasoning
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) chili beans (or pinto beans), drained
• 1 can (15 ounces) black beans drained then rinsed
• 1 can (15 ounces) whole kernel corn drained then rinsed
• 2 cans (10 ounces, each) Rotel (diced tomatoes with green chiles) drained
• 1 ½ lbs. raw boneless, skinless chicken breasts
• Taco Toppings: cheese, sour cream, cilantro, salsa, etc. optional

Instructions

• Grease the insert of a large 7 quart slow cooker. Add all the ingredients to the slow cooker except the chicken. Stir well to combine. Then place the raw chicken breasts into the bottom.
• Cover with lid and cook on low heat for 4 hours, or until chicken is cooked through (165 degrees F.)
• Carefully remove chicken and shred on a clean butting board. Place back into slow cooker and stir to combine.
• Serve soup in individual bowls with your favorite toppings. We like cheese, sour cream, tortilla chips, green onion, cilantro, etc. Enjoy!

Notes

*After the 4 hours is up, and if you are not ready to serve it yet, you can keep the soup on the warm setting for another 3 to 4 hours.

Nutrition Info: 1 serving = 220 calories / 2 fat / 27 carbs / 23 protein

*Nutrition Info does not include any toppings. 

Recipes makes 8 servings total.

 

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We all knew it was coming, and here it is again: Taco Tuesday! 🙂 Honestly, one of my favorite days of the week. Tacos are always such a crowd pleaser, but they can be somewhat predictable. Slow Cooker Chicken Ranch Tacos are a great way to switch things up and will keep everyone in the family happy and satisfied with their taco fix.

SLOW COOKER CHICKEN RANCH TACOS

In a crock pot mix together taco seasoning mix ranch seasoning mix and sprinkle over chicken breasts. Pour the chicken broth in and cover with the lid. Cook on low heat for 3 to 4 hours.

This will give you a perfect window to get some odds and ends done around the home while dinner basically prepares itself. After the chicken is fully cooked, shred the meat in the crock pot with two forks. The chicken will be so juicy and tender that it will basically fall apart.

Slow Cooker Chicken Ranch Tacos go great with either corn or flour tortillas. I like to prepare a little bit of both to keep everyone in my family grinning. Serve with sides of Colby jack cheese, cilantro, salsa, and extra ranch dressing to create a homemade taco bar. These tacos are so good that I would be surprised if you have any left over.

EXTRA OPTIONS

Use Slow Cooker Chicken Ranch meat to fill enchiladas, top on salads, or pile on high over nachos!

ADDING SPICE

If you and your family like things spicy add a teaspoon of red pepper chili flakes to meat while cooking.

HOW DO I AVOID A SLOPPY TACO?

Use a slotted spoon when serving taco meat to drain excess juices before serving.

ENJOY THIS RECIPE?  HERE ARE MORE TACO TUESDAY FAVORITES!

Mexican Rice– Mexican style rice that is the perfect side to any Spanish style dish.

Sweet Pork Tacos– Sweet tender pork, Monterey jack cheese, and pineapple salsa.

Taco Lettuce Wraps– Seasoned ground beef, corn, black beans, cheese, taco sauce, all wrapped in a lettuce.

Baked Chicken Taquitos– Crispy flour tortillas wrapped around creamy cheesy Mexican chicken. 

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Slow Cooker Chicken Ranch Tacos

Slow-cooked chicken breasts with taco seasoning, ranch seasoning, and chicken broth make up these easy Slow Cooker Chicken Ranch Tacos.

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Servings 6

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 packet (1 ounce) taco seasoning mix
• 1 packet (1 ounce) ranch seasoning mix
• 1 cup chicken broth
• 12 taco size tortillas (corn or flour)
• Taco Toppings: lettuce, tomato, cheese, salsa, etc.
• Ranch Dressing (as much as you'd like)

Instructions

• Grease a large slow cooker with non-stick spray. Place the chicken breasts in the bottom.
• Sprinkle both taco seasoning and ranch seasoning mixes all over the chicken breasts. Then pour chicken broth all over the top.

  Cover with lid and cook on low heat for 3 to 4 hours, or until chicken is fully cooked.
• Carefully shred cooked chicken with two forks. Serve in tortillas and top with your favorite taco toppings. And don't forget the ranch dressing! 😉

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There’s nothing like a super-easy and delicious way to cook chicken. Especially when it involves the bold flavor of taco seasoning and the bright and fresh flavors of cilantro and lime! Which is why these Chicken Taco Bites are just what you need when you’re craving something easy, flavorful, and ridiculously delicious! 

CHICKEN TACO BITES

These flavorful chicken bites are so tender and juicy, you won’t be able to get enough. They’re packed full of all the things you want: protein and flavor. It’s perfect for those of you who are dieting, especially the keto diet, but also for anyone and everyone who is craving a healthy and delicious weekday lunch or dinner.

If you’re into meal prepping, then these chicken bites are just what you’re looking for! You can make these ahead of time and store them in the fridge for up to 3 to 4 days, so for days to come, you can have an easy lunch or dinner ready to go.

CHICKEN OPTIONS

You can use chicken breasts or chicken thighs in this recipe. Using boneless, skinless chicken thighs will only make this recipe all the more flavorful. 

WHAT TO SERVE WITH CHICKEN TACO BITES

You can pretty much serve anything with these, but here are a few of my personal favorites:

• Rice: any kind of rice will do!  
• Salad: a green salad is a great choice to pile these chicken bites onto!
• Beans: a side of hearty and warm black or pinto beans never fails.

GRILLING CHICKEN TACO BITES

You can never go wrong with grilling any sort of chicken. I recommend not dicing the chicken before hand, or they’ll fall right through your grill. Cut them up after they’ve cooked! 

LOOKING FOR SOME OTHER TASTY CHICKEN RECIPES? TRY THESE OTHER FAVORITES!

• Ranch Chicken: juicy, tender chicken breasts covered in a crispy golden coating of cornflakes, Parmesan cheese, and zesty ranch flavoring.
• Sweet and Sour Chicken: bite-sized pieces of chicken covered in a delicious sweet and tangy sauce.
• Chicken Bacon Lettuce Wraps: seasoned chicken, crispy bacon, and creamy ranch dressing wrapped up in romaine lettuce.
• Szechuan Chicken: tender chicken and veggies covered in a gourmet teriyaki sauce.

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Chicken Taco Bites

Chicken Taco Bites are tender, bite size pieces of chicken covered in zesty taco seasoning, cilantro and lime. These bites are packed with protein!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

• 2 teaspoons extra virgin olive oil
• 1.5 pounds boneless skinless chicken breasts cut in 1-inch pieces
• 1 lime
• 2 Tablespoons taco seasoning
• 2 Tablespoons freshly chopped cilantro

Instructions

• Heat oil in a large skillet, over medium-high heat.

  Squeeze the lime juice all over the chicken pieces. Toss to coat. Then sprinkle taco seasoning over the chicken; toss again to coat.
• Place chicken into the hot skillet. Stir and cook chicken for about 10 minutes; or until chicken is cooked through.

  Remove from heat. Sprinkle the chopped cilantro all over the top.
• Serve chicken immediately with rice, in tortillas or just by itself! We also like to serve these on a big green salad. Enjoy!

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I don’t think anyone is surprised to see that I’m back with yet another Mexican food recipe. I’m afraid to say that I won’t apologize for it. 😂 This street taco recipe is just way too good not to share, and once you try them out for yourself, the only apology you’ll be needing from me is why I didn’t post them sooner!

MEXICAN STREET TACOS

One of the many amazing things about these Mexican street tacos is that you can now bring your favorite tacos into your own home. No more driving to the nearest restaurant that serves them, or trying to track down the local food truck, you can simply break out this recipe and make them from the comfort of your own home!

What makes these so delicious is the juicy steak that soaks in a flavor-filled marinade for anywhere between 2 to 12 hours. Keep in mind that the longer it marinates, the better and more intense the flavor. While the steak is marinating, you can use the time to prepare the toppings! Try my fresh Pico de Gallo recipe, guacamole, or this amazing Homemade Salsa. It’s all up to you!

After the steak is finished marinating, simply cook it in a hot cast-iron skillet. Add the hot pieces of steak to some warm corn or flour tortillas. You can’t go wrong either way. Top the tacos with the classic toppings of fresh cilantro and red onion, then take a bite. You’ll be greeted with tender, melt-in-your-mouth steak, and flavors so harmonious you won’t even believe it!

MORE AMAZING TACO RECIPES:

Sweet Pork Tacos

Double Decker Tacos

Chicken Street Tacos

Oven Baked Soft Tacos

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Mexican Street Tacos

Authentic tacos filled with tender, marinated steak and topped with fresh cilantro and red onion.

Prep Time 2 hours hours

Cook Time 5 minutes minutes

Ingredients

• 1 Tablespoon vegetable oil
• 3 Tablespoons fresh lime juice
• 3 Tablespoons low sodium soy sauce
• 4 cloves garlic minced
• 2 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons dried oregano
• 2 pounds flank steak or skirt steak cut in 1/2-inch pieces
• 12 street taco size OR mini corn or flour tortillas

Taco Toppings

• freshly chopped cilantro
• freshly diced red onion
• fresh limes cut into wedges

Instructions

• Pour vegetable oil, lime juice, soy sauce, garlic, chili powder, cumin and oregano into a large bowl. Whisk to combine. Place steak pieces into the marinade; toss to coat all the steak pieces. Cover with a lid and place in refrigerator. Allow steak to marinate for 2 hours or up to 12 hours.
• Heat a large skillet over medium-high heat. Using a slotted spoon, remove half of the steak from the marinade. (*Cook steak in two separate batches to prevent over-crowding the skillet.) Place steak pieces in hot skillet. Cook and stir for about 4 minutes or until steak reaches your desired temperature.
• Place cooked steak onto a plate and tent with foil to keep warm. Cook remaining batch of steak to your desired temperature. Discard marinade.
• Serve warm steak in warmed tortillas topped with desired amount of fresh cilantro, red onion and lime juice. Enjoy!

Notes

Recipe yields 12 tacos.

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Taco Potatoes are crazy good. I love everything about this fun and delicious meal. Taco potatoes take ordinary baked potatoes to new heights! Seasoned ground beef, cheese, lettuce, sour cream and salsa. Everything you love about a taco all over a potato.

This recipe was too easy, and so good! My kids loved them, my hubby loved them, and obviously I did, too… or I wouldn’t be blogging about them. 🙂 I’m a potato-loving freak, and this fun way to eat them makes me love them even more!

MORE TACO RECIPES YOU MAY LIKE:

Taco Lettuce Wraps

Oven Baked Soft Tacos

BBQ Chicken Bacon Tacos

Crock Pot Shredded Beef Tacos

Oven Baked Honey Lime Chicken Tacos

Bacon and Queso Breakfast Tacos

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Taco Potatoes

Taco Potatoes are loaded with seasoned ground beef, cheese, lettuce, sour cream and salsa. They are everything you love about a taco and a comforting baked potato!

Prep Time 1 hour hour 15 minutes minutes

Author Holly

Ingredients

• 4 to 6 medium Russet potatoes
• 1 pound lean ground beef
• 1 packet (1 ounce) taco seasoning

TOPPINGS

• shredded lettuce
• cheddar cheese
• sour cream
• salsa
• guacamole
• green onion

Instructions

• Preheat oven to 400° F. Wash potatoes in water, then pat dry with paper towels. Poke a few holes in each potato, then wrap each of them in foil. Bake potatoes for 1 hour. Carefully remove hot potatoes from oven and set aside to cool slightly.
• In a large skillet, brown and crumble ground beef over medium-high heat. Drain grease, if any. Add taco seasoning to beef and amount of water packet calls for. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
• Remove foil from potatoes then cut a slit in the top to open. Fill each potato with ground beef and all of your favorite taco toppings. Enjoy!

  (Serves 4 to 6)

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