Slow Cooker Chorizo and Egg Tacos

Enjoy this slow cooker chorizo and egg taco recipe. Imagine warm tortilla, with savory chorizo, eggs and slightly sweet slow cooked veggies, underneath avocado, crumbly cheese and your favorite hot sauce. One of my favorite meals whether it’s made in the slow cooker or on the stove is any combination of chorizo, eggs and tortillas. It’s super easy too because the chorizo already comes heavily seasoned. So, all you have to do is add egg and your favorite veggies and your well on your way to a great meal. This is a meal I make for Christmas morning or perfect for a brunch.

Slow Cooker Chorizo and Egg Tacos

Ingredients:

The ingredients are eggs, hash-browns, fire-roasted tomatoes, cheese, chorizo, bell peppers, red onion and milk.  Mix the milk and the eggs together and set aside. Next, place the hash-browns in the slow cooker. Add a teaspoon of salt and a teaspoon of pepper to the hash-browns and toss with a spoon at the bottom of the slow cooker. Then take the Mexican chorizo (NOTE: if you’ve never used Mexican chorizo before, when it’s cold and uncooked it holds it shape, but when fully cooked it is very crumbly like ground beef) out of the casing and place directly into the slow cooker on top of the hash-browns.

Open a can of fire roasted tomatoes with chilies and pour the contents on top of the chorizo and hash-browns. Next, add 2 bell peppers and a red onion chopped (NOTE: add two green bell peppers for a slightly less sweet version of this dish). I added one green and one yellow for color and a slightly sweeter taste. Add 2 chopped jalapenos, I love heat, so I chopped them leaving the seeds in and then place them in the slow cooker. Add one chopped Serrano to the slow cooker with the rest of the ingredients (NOTE: remove the seeds and the membrane for the jalapenos and Serrano if you don’t want any heat). The egg/milk mix can then be poured over all the ingredients in the slow cooker and finally add the 7 oz bag of Mexican shredded cheese to the top. Cover and cook on low for 4 hours.

When the slow cooker is done, warm your tortillas and top with avocado, crumbly cheese and your favorite hot sauce. Yumm!!!!

Enjoy! Check out another chorizo recipe made on the stove or our super easy chicken enchilada recipe.

Slow Cooker Chorizo and Egg Tacos

---

• Author: Elena
• Total Time: 4 hours and 20 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Enjoy this slow cooker chorizo and egg taco recipe. Imagine warm tortilla, with savory chorizo, eggs and slightly sweet slow cooked veggies, underneath avocado, crumbly cheese and your favorite hot sauce. One of my favorite meals whether it’s made in the slow cooker or on the stove is any combination of chorizo, eggs and tortillas. It’s super easy too because the chorizo already comes heavily seasoned. So all you have to do is add egg and your favorite veggies and your well on your way to a great meal. This is a meal I make for Christmas morning or perfect for a brunch.

---

Ingredients

Scale 1x2x3x

• 12 eggs
• 1 cup of milk
• 30 oz. hash-browns
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 can of fire-roasted tomatoes with chiles (10 oz.)
• Mexican Blend cheese (7oz)
• 24 oz of chorizo (or 2 packages)
• 2 bell peppers
• 2 Jalapenos chopped (de-seed and de-membrane if you don’t want heat)
• 1 Serrano chopped (de-seed and de-membrane if you don’t want heat)
• 1 small red onion chopped

---

Instructions

1. Turn the slow cooker on low.
2. Mix the milk and the eggs together and set aside.
3. Place the hash-browns in the slow cooker. Add a teaspoon of salt and a teaspoon of pepper to the hash-browns and toss with a spoon at the bottom of the slow cooker.
4. Take the Mexican chorizo out of the casing and place directly into the slow cooker on top of the hash-browns.
5. Open a can of fire roasted tomatoes with chiles and pour the contents on top of the chorizo and hash-browns.
6. Next, add 2 bell peppers and a red onion chopped. I added one green and one yellow for color and a slightly sweeter taste.
7. Add 2 chopped jalapenos, I love heat so I chopped them, leaving the seeds in and then placed them in the slow cooker.
8. Add one chopped Serrano to the slow cooker with the rest of the ingredients.
9. Add the egg/milk mix over all the ingredients in the slow cooker and finally add the 7 oz bag of Mexican shredded cheese to the top.
10. Cover and cook on low for 4 hours.

Notes

NOTE: If you’ve never used Mexican chorizo before, when it’s cold and uncooked it holds its shape, but when fully cooked it is very crumbly like ground beef.

NOTE: Add two green bell peppers for a slightly less sweet version of this dish.

NOTE: Remove the seeds and the membrane for the jalapenos and serrano if you don’t want any heat.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Slow Cooker
• Cuisine: Mexican

Keywords: Slow cooker chorizo and egg tacos