Ingredients
3
lb lean (at least 80%) ground beef
1
large onion, chopped (1 cup)
1
Anaheim chile, chopped (1/3 cup)
3/4
cup chili sauce
1/2
cup mole sauce (from 9-oz container)
3
tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
1
teaspoon ground cumin
3/4
teaspoon salt
18
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
2
cups shredded Cheddar cheese (8 oz)
3
medium tomatoes, chopped (1 1/2 cups)
Preparation
In 12-inch skillet, cook beef, onion and Anaheim chile over medium heat about 15 minutes, stirring occasionally, until beef is brown; drain.
In 3- to 4-quart slow cooker, mix beef mixture, chili sauce, mole sauce, chipotle chiles, cumin and salt.
Cover; cook on Low heat setting 6 to 7 hours.
To serve, spoon 1/3 cup beef mixture onto each tortilla; top with cheese and tomatoes. Roll up tortillas. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.
