To make ahead: Let the cooked taco meat cool, then portion it into freezer bags or containers. Freeze up to 3 months. Reheat in the microwave or skillet for a quick meal.
Leftovers: Leftover taco meat will keep in an airtight container in the refrigerator for up to 4 days.
Crockpot Taco Meat
This Crockpot taco meat recipe has only 3 ingredients a few simple steps.
Servings: 8
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
Calories: 156kcal | Carbohydrates: 0.1g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 96mg | Potassium: 393mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 3mg