Crockpot Taco Meat
Crockpot taco meat is the ultimate weeknight dinner solution that turns your slow cooker into a taco making machine. Set it and forget it for perfectly seasoned taco meat with so many ways to enjoy it!
Now taco night is literally the easiest thing on my meal rotation. Just dump everything in the crockpot, go live your life, and come back to the most flavorful taco meat you’ve ever tasted.
The best part? Everyone gets to build their perfect taco exactly how they want it. Soft shells, hard shells, mountains of lettuce, or, in my case, enough shredded cheese to feed a small village. No judgment here!
This taco meat pairs is perfect for making your favorite appetizers or a family dinner. Serve it with some loaded nachos or queso dip to turn dinner into a party!
Use any leftovers you might have for these Gordita Crunch tacos, these Walking Tacos, or this 7 layer dip!
Isn’t it great that you don’t have to stand over a hot stove, browning meat, getting splattered with grease, adding water, just to get tender and flavorful meat? My life is 1000 times easier. Just add taco shells!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Meat – Use a lean ground beef or substitute ground turkey or ground chicken.
- Taco Seasoning – I like a homemade taco seasoning or substitute fajita or enchilada seasoning.
- Salsa – Use your favorite homemade salsa or make it easier with a jar of salsa.
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How To Make Taco Meat In The Crock Pot
- Place raw ground beef in the slow cooker bowl. Add taco seasoning and salsa. Cover and cook on high heat for 2 hours or until the meat no longer has the pink color in the middle.
- After 30 minutes, stir to mix, and continue cooking. In the last 30 minutes, use a spoon to break up any remaining chunks of meat.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Taco meat will last up to 5 days in the fridge if you store it in an airtight container.
If I’m cooking the night before, I don’t drain the meat. I store it in the fridge in an airtight container and when I reheat it the next day I’ll drain it then.
Don’t drain it if you reheat it in the slow cooker. The extra liquid keeps it tender and juicy.
How To Freeze It
Cool the cooked meat and freeze in freezer bags for up to 3 months. Defrost and warm in slow cooker till 160F. Great for portioning out for individual lunches and dinners.
I portion them into 1 pound packages and freeze for another time. This makes meal prep so much easier!
Once the meat is cooked it’s time to enjoy it! Add your delicious taco meat to burritos, taco salads, this walking taco casserole, or quesadillas too. I love to set up a taco bar for parties, and here are a few topping ideas.
My Favorite Taco Toppings
- guacamole
- pico de gallo
- taco pickles
- salsa
- salsa verde
- pickled red onions
- pickled jalapenos
- shredded lettuce
- black beans
- chopped tomatoes
- cheese
- sour cream
- rice
- sliced olives
- refried beans
FAQs
Keep it warm for up to two hours on the low or warm setting. Any longer and it might start to dry out. Be sure to keep an eye on the water level and add 1/4 cup of water to it if the liquid is evaporating.
You can put raw ground beef directly in the slow cooker bowl. It will brown as it cooks and turn out just as if you browned it before slow cooking.
Yes, you can. Be sure to flip and stir to break up the beef more frequently in the beginning of cooking and add an additional hour to the total cooking time. No wonder it’s my favorite way. NO PREP!
Some other super easy slow cooker recipes that are perfect for parties are these crockpot hot dogs, this pulled bbq chicken, or these carnitas!
Recipe Tips & Tricks
- Use lean ground beef if possible. You don’t want greasy tacos. You can also use meatless crumbles if you’re vegetarian.
- Stir the meat every 30 minutes to break up any clumps.
- Homemade taco seasoning is the best but store bought is ok too.
- I don’t drain my meat after I cook it because it keeps it moist. Just a personal preference, so you do you.
- The higher the fat content of the meat, the more liquid will form in the bowl. I like to use 90/10 meat but have used 80/20 and drained about half the liquid after cooking.
- Add 1/4 – 1/2 cup water or broth when using ground turkey or ground chicken because it’s so lean.
- Chop and add vegetables like zucchini or bell peppers.
- Spice it up by adding a a can of chopped green chilies or diced jalapeños to the meat when cooking.
- Add onions, corn, or beans in the last hour for more flavor.
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Transform taco night with this foolproof crock pot taco meat recipe. Set it and forget it for delicious ground beef for tacos that makes everyone happy. Great for feeding a crowd or meal prepping for the week ahead.
Crockpot Taco Meat
Ingredients
- 2 pounds ground beef lean
- 4 tablespoons taco seasoning
- 2 cups salsa fresh or jarred
Instructions
- Add the ground beef to the crockpot bowl.
- Sprinkle the taco seasoning over the meat.
- Pour the salsa over the top.
- Cover and cook on high for 2 hours. Be sure to stir it every 30 minutes to break up the meat and keep it mixing.
- Drain if you prefer. Turn to low and keep warm for up to 2 hours.
Notes
- Use lean ground beef if possible. You don’t want greasy tacos. You can also use meatless crumbles if you’re vegetarian.
- Stir the meat every 30 minutes to break up any clumps.
- Use your favorite taco seasoning. I like homemade!
- I don’t drain my meat after I cook it because it keeps it moist. Just a personal preference, so you do you.
- Add 1/4 – 1/2 cup water or broth when using ground turkey or ground chicken because it’s so lean.
- Spice it up by adding a a can of chopped green chilies or diced jalapeños to the meat when cooking.
Nutrition
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