Back Slow Cooker Smoky Soft Tacos Ingredients 3 lb lean (at least 80%) ground beef 1 large onion, chopped (1 cup) 1 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 PasoŽ 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) Directions 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 mix will hold on low heat setting up to 2 hours. Back