This slow cooker ground beef taco meat will be your new go-to busy weekday recipe. I love it for meal prepping to eat over several days (the flavors get better in the fridge!) and for days when I know I have almost no time to spend cooking. This has become one of our go-to meals. My kids love Taco Tuesday, and this recipe has come in so handy.
When developing this, I wanted to make sure it was super flavorful and moist, never dry! The crock pot is the perfect way to keep the meat moist. All you have to do is add the ingredients, set the cook time, and go about your day (believe me, it’s wonderful!). If you love a Mexican-inspired meal, try my ground turkey tacos or fish stick tacos too!
Why you’ll love this recipe
- Hands-free meal. Truly, just add the ingredients to the crockpot, set it, and forget it!
- 6-ingredient taco meat. Nothing crazy, and so flavorful. It’s affordable and feeds a crowd.
- Versatile to use in so many ways. I love it on a salad, burrito, burrito bowl, or just in tortillas with some cheese.
Tips for Busy Cooks
Always keep a pound of ground beef in your freezer. I thaw it overnight and then pop it into the slow cooker in the morning. I also suggest making a double batch of this recipe and freezing half so you can prep dinner with no stress on another night!
Key Ingredient Notes
- Lean ground beef – I use 90/10, this is to guarantee your beef won’t be oily or greasy.
- Thick and chunky-style salsa – My preferred type of salsa, with bits of tomatoes in the beef mixture. Use mild or spicy, depending on your heat tolerance.
- Taco seasoning – Use store-bought or make your own.
- Tomato paste adds a richer tomato flavor.
- Garlic powder – Easy to infuse the beef with garlic flavor. You can use fresh garlic too. Just grate the cloves on a microplane.
- Onion powder – Another easy spice to add sweet onion flavor. If you want to use regular onion, just chop is fine and it will dissolve into the meat as it cooks.
How to make slow cooker ground beef taco meat
Add the ground beef to the slow cooker and break it up slightly with a spoon. Add the salsa, taco seasoning, tomato paste, garlic powder, and onion powder over the top.
Stir gently to distribute the seasonings without fully mixing. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
About 1 hour into cooking, use a spoon or spatula to break the beef into smaller crumbles and stir well, reaching to the bottom to fully combine the ingredients. For a thicker consistency, remove the lid during the last 20–30 minutes of cooking and allow excess moisture to evaporate slightly, stirring occasionally.
Serve warm in tacos, burritos, bowls, or salads, with your favorite toppings like cheese, salsa, or hot sauce, tomatoes, lettuce, and avocado.
Expert Tips:
- Use lean ground beef. Look for 90/10 at the store. This will help your meat be tender and not greasy as it cooks for several hours.
- Make sure you break up the beef well before adding it to the slow cooker. If you don’t, then it’ll cook in clumps and not have that nice, tender texture we love in classic ground beef.
- Add other spices as you please! If you like it spicy, add a pinch of cayenne or a small can of green chilies.
- Spread a layer of shredded cheese over the top 10 minutes before serving. This is an easy way to get the gooiest bite in your taco meat.
- Buy your favorite salsa, chunky-style is recommended. I find it has the best flavor and adds a little extra tomato bite.
- Don’t skip removing the lid for the last 30 minutes. This helps the salsa sauce reduce and thicken the taco meat. If you forgot, then just serve the meat with a slotted spoon.
What to serve with crock pot taco meat
There are so many options, here are different ways my family enjoys it:
Storage
Store any leftover slow cooker beef taco meat in an airtight container with a lid for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. Add a splash of water if it seems dry.
You can also freeze any leftover taco beef as well for up to 2 months. Just thaw overnight in the fridge and then reheat according to the instructions above. It’s the best recipe to make ahead of time. The flavors only get better and better.
FAQs
Yes, it will cook over several hours until it’s fully cooked through.
Make sure you add enough liquid, like salsa, to make sure it stays moist during cooking.
Cook it on high for 3 to 4 hours or low for 7 to 8 hours.
More easy slow cooker recipes
Slow Cooker Ground Beef Taco Meat
Ingredients
- 2 pounds lean ground beef I use 90/10
- ¾ cup thick and chunky style salsa
- 2 tablespoons taco seasoning either store bought or make your own
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Add the ground beef to the slow cooker, breaking it up slightly with a spoon. Add the salsa, taco seasoning, tomato paste, garlic powder, and onion powder over the top. Stir gently to distribute the seasonings without fully mixing.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- About 1 hour into cooking, use a spoon or spatula to break the beef into smaller crumbles and stir well, reaching to the bottom to fully combine the ingredients. This helps create an even texture and ensures the seasoning is distributed throughout.
- Once the beef is fully cooked, stir again to break up any remaining larger pieces. For a thicker consistency, remove the lid during the last 20–30 minutes of cooking and allow excess moisture to evaporate slightly, stirring occasionally. Use a slotted spoon to transfer the finished taco meat to a serving dish.
- Serve warm in tacos, burritos, bowls, or salads with your choice of toppings like cheese, salsa or hot sauce, tomatoes, lettuce, and avocado.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Without pre-browning the meat (which keeps this recipe simple and hands-off), it is important to break up the meat early during cooking. It is essential for achieving a classic taco meat texture. If you miss this step, the ground beef will form into a loaf of sorts.
– The salsa provides both flavor and moisture, eliminating the need to add broth to help distribute the taco seasoning.
– Leaving the lid off at the end of cooking helps reduce excess liquid and creates a more cohesive, spoonable texture. Or, if you don’t have time, just use a slotted spoon to remove the seasoned taco meat from any liquid remaining in the slow cooker. Storage:
– Store any leftover slow cooker beef taco meat in an airtight container with a lid for up to 4 days.
– Reheat in the microwave or on the stovetop until warmed through. Add a splash of water if it seems dry.
– You can also freeze any leftover taco beef as well for up to 2 months. Just thaw overnight in the fridge and then reheat according to the instructions above.
– It’s the best recipe to make ahead. The flavors only get better and better.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Tried this recipe?
Make sure to leave a recipe review below!
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Comments + Reviews