This Crockpot taco meat is so easy, you’ll feel like you forgot to do something. It’s a 3-ingredient slow cooker recipe that turns out juicy, flavorful, and perfect for tacos, bowls, and nachos.
Holly’s Recipe Highlights
- Why Make It: No browning needed, and fewer dishes. Just dump, cook, and enjoy.
- Flavor: Rich, savory, and perfectly seasoned, with salsa to keep the beef juicy and spoonable.
- Difficulty: True beginner-friendly. Dump it in, let it cook, then crumble and serve. It’s the perfect ‘no-prep’ taco night recipe.
- Yield: Enough for 9-10 tacos, depending on how loaded you like to make them.
- Serving Suggestions: Nachos, taco salad, breakfast tacos, Mexican corn salad, you name it.
Taco Time Ingredients
- Ground Beef: Choose lean or extra lean ground beef to keep the slow cooker from getting greasy.
- Taco Seasoning: Use store-bought seasoning or make your own to control the flavor.
- Salsa: Smooth, chunky, or homemade salsa works well. Chunky adds texture, and smooth melts in more evenly.
Favorite Variations
- Swap the beef for ground turkey or chicken for a lighter option.
- Choose mild, medium, or hot salsa to match your heat preference. For extra spice, toss in a small jar of diced green chiles.
- For a twist, use green enchilada sauce instead of salsa.
- Opt for low-sodium seasoning to cut back on salt, and add a spoonful of tomato paste for a thicker finish.
How to Make Taco Meat in the Crockpot
- Add all the ingredients to the crock pot (full recipe below).
- Let it cook (on low or high) until the meat is browned with no pink remaining.
- Drain excess grease, then crumble and stir well.
Holly’s Pro Tips
- Drain fat into a jar (or soak it up with a paper towel) to avoid pouring grease down the drain.
- For extra saucy taco meat, stir in a few tablespoons of extra salsa just before serving.
- If the meat mixture is too thick, add a splash of broth. If it is too thin, cook uncovered for 15 extra minutes.
- Doubling for a crowd works great. Just use a larger slow cooker and stir once or twice to help it cook evenly.
- Keeping it warm for parties is easy. Switch to “warm” and stir in a little salsa if it starts to dry out.
Leftover Love
Let it cool, then store leftover taco meat in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer bags (lay flat for quick thawing) for up to 3 months.
Reheat in the microwave or a skillet with a splash of water or salsa. Let frozen portions thaw in the fridge overnight.
Mexican-Inspired Favorites
Did you enjoy this Crockpot Taco Meat Recipe? Leave a comment and rating below.
Crockpot Taco Meat
Equipment
Ingredients
- 2 pounds lean ground beef
- 2 (1 ounce each) packets taco seasoning
- 1 (16 ounce) jar salsa
Instructions
- In a 6-quart slow cooker, combine the beef, taco seasoning packets, and salsa.
- Cook on LOW for 5-6 hours or HIGH for 2-3 hours or until beef is cooked through.
- Drain any liquid from the crockpot. Use a meat chopper or spoon to break up the beef into smaller pieces.
- Serve with taco shells, tortillas, nacho chips, or on a bed of lettuce — plus your favorite toppings.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Spectacular and easy to make!
I am so glad you enjoyed this recipe Martin!