Mock Tacos are perfect for a quick summer meal.  We have these often for supper. Mock Tacos are simple and healthy.  Shhhh. Don’t tell the kids!!!

This is a simple meal to get your kids in the kitchen and cooking. If you let them pick their own toppings, they learn more about food choices.   If your kids prefer shredded chicken, you could make that another option as well.

This was a family favorite of my husbands when he grew up. I asked my mother in law why she named it Mock Tacos. She said when her daughters were in Girl Scouts, they would always request Girl Scout Tacos. Then, they called it Mock Tacos because it was everything but the shell.  

Ingredients 

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

1. Brown hamburger in Pampered Chef Mico Cooker with half chopped onion, and salt and pepper.
2. Prepare 2 cups cooked rice.
3. Mix hamburger, chopped onion, corn, diced tomatoes, black beans, Old El Paso Taco Seasoning Mix
4. Spray Casserole Crock Pot with cooking spray.
5. Spread rice in bottom of crock pot.
6. Sprinkle garlic salt over the rice.
7. Add the hamburger over the mixture.
8. Add 8 ounces of Kraft Mexican Taco Shredded Cheese
9. Cook on high 2-3 hours.
10. Add more toppings if desired. Lettuce, tomatoes, onions, avacado, cheese, hot sauce, lettuce.  

1. Place peppers, onion, chiles, diced tomatoes, garlic powder, cumin,chicken, 2 cans cream of chicken, and 1 cup of shredded cheese in crock pot. Stir ingredients together.  
2. Cook on high for 3-4 hours. Remove chicken breast and shred.
3. Return chicken to crock pot. Add cooked spaghetti and a Kraft Mexican Cheese.  Salt and pepper to taste. Mix well.
4. Add cheese on top.
5. Cover and cook on low for 30 minutes. Serve.

1. Pour half canned tomatoes in the bottom of the crock pot. Top with half peppers and onions. Sprinkle garlic in and top with chicken breasts.
2. Whisk chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of seasoning over chicken breasts, then flip chicken breasts and season with remaining spices.  Top with the remaining peppers and onions.
3. Cover crock pot and cook on high 3-4 hours or 6-7 hours on low.
4. Remove chicken and cut in strips, or shred chicken breasts.
5. Scoop out 1 cup of broth.
6. In small bowl, whisk together lime juice and honey and add to crock pot with chicken and season with salt to taste.
7. Serve with warm tortillas with sour cream, guacamole, cheese, salsa.

1. Brown ground pork in a large skillet over medium heat with a chopped onion. Drain excess fat.
2. Stir in black beans, corn, salsa, jalapenos, green chiles, taco seasoning and enchilada sauce.  Keep ½ cup enchilada sauce back.  
3. Coat inside of crock pot with nonstick spray.  Depending on size of your tortillas, place and cover the bottom of the slow cooker.  Spread ⅓ of ground pork mixture over the top. Sprinkle ½ cup cheese.  Repeat next 2 layers, top with remaining tortilla, enchilada sauce and cheese.
4. Cover and cook on low heat for 3-4 hours or on high heat for 2-3 hours.
5. Garnish with avocado, tomatoes or cilantro.