Ingredients
1
can (15 oz) spicy chili beans in sauce, undrained
1
medium onion, chopped (1/2 cup)
1 1/2
lb turkey thighs, skin removed
1
package (1.25 oz) Old El Paso™ taco seasoning mix
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1
package (4.6 oz) Old El Paso™ taco shells (12 shells)
1
cup shredded lettuce
1
large tomato, chopped (1 cup)
1
cup shredded cheese
Preparation
In 3- to 4-quart slow cooker, mix chili beans and onion. Top with turkey. Sprinkle taco seasoning over turkey; spoon salsa over top.
Cover; cook on Low heat setting 7 to 9 hours.
Place turkey on cutting board. Remove meat from bones; discard bones. Using 2 forks, pull turkey into shreds. Stir turkey into bean mixture in cooker.
Heat taco shells as directed on package. Spoon turkey mixture into taco shells. Top with lettuce, tomato and cheese.
