3ounceschipotle peppers in adobo sauce - from a can, chopped
6ouncestomato paste - 1 can
¾cupchili sauce
1tablespoonunsweetened cocoa powder
1teaspoonground cumin
½teaspoonground cinnamon
10taco shells of your choice
favorite toppings - lettuce, avocado, lime
Instructions
Well, here we go. I am all about 'easy' cooking.
Put everything in the crockpot except for the taco shells and the toppings.
Cook on low 3 to 4 hours or on high 1 ½ to 2 hours.
Spread quite a bit on your favorite taco shells, hard or soft.
Top with lettuce (I used sliced romaine and on another night - baby spinach).
You can also add avocado. Lime is a nice touch too.
Serve with some rice if you like.
Video
Notes
IF FREEZING:Let cool to room temperature and then pack in rigid sided containers as defined in my article How to Prepare Food for the FreezerTO PREPARE AFTER FREEZING:Remove from the freezer and put in the refrigerator a few (4 to 6) hours before serving.Put the filling in a saucepan to heat through and serve.