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This crockpot taco meat is the ultimate dumpandgo recipe that delivers tender, flavorful taco filling with hardly any fuss. The ground beef simmers slowly with onions, garlic, salsa, and taco seasoning, allowing the flavors to meld beautifully while you go about your day. It’s a perfect solution for busy weeknights or meal prepping for the week ahead.
I first tried this recipe on a hectic weeknight and appreciated how handsoff it was. Now it’s a regular in our meals especially when the whole family wants something quick and comforting.
Ingredients
- Lean ground beef: with about 85/15 fat ratio to ensure flavorful but not greasy results. You can also use ground turkey or chicken for a lighter option
- Onion: diced small so it cooks down and blends seamlessly into the meat
- Fresh garlic cloves: minced for aromatic depth adjust the amount depending on how garlicky you like it
- Jarred salsa: your favorite jarred salsa preferably medium heat and a little chunky for moisture and rich flavor that tastes like it’s been simmering all day
- Taco seasoning: packets or homemade blend approximately 1 ½ packets or 3 tablespoons to give the classic taco taste without overpowering
- Optional serving toppings: crunchy taco shells, shredded lettuce, diced tomatoes, jalapeños, red onion, cilantro, shredded cheddar cheese, and sour cream to customize every taco feast
Instructions
- Add the beef and aromatics:
- Add the raw ground beef straight into the slow cooker. Sprinkle chopped onions evenly over the meat and then add minced garlic on top for even distribution.
- Add salsa and seasoning:
- Next, pour in your salsa choice followed by sprinkling taco seasoning over everything to infuse the meat with that unmistakable taco flavor.
- Cook:
- Cover with the slow cooker lid and set to cook on low heat for 6 hours or high heat for 3 hours.
- Stir halfway and break up clumps:
- Halfway through cooking, open the lid and stir the mixture gently with a wooden spoon. Break up any clumps of meat and ensure nothing is sticking to the sides.
- Finish and serve:
- After cooking is complete, stir well to combine all the ingredients thoroughly. If you notice excess liquid, you can drain a bit off to prevent soggy tacos. Scoop the taco meat into warmed taco shells or tortillas and add your favorite toppings.
My favorite part about this recipe is how easily the meat soaks in all those delicious taco spices and salsa so even taking shortcuts doesn’t skimp on flavor. One Sunday, I made a double batch for a family gathering and everyone kept asking for the recipe because it was moist, flavorful, and such a crowdpleaser.
Storage Tips
Allow the taco meat to cool fully before storing in an airtight container. Refrigerate for up to four days or freeze for longer storage. To reheat, warm gently in a skillet over medium heat or microwave until just heated through to preserve tenderness and moisture.
Ingredient Substitutions
Ground turkey or ground chicken can replace beef for a lighter protein while still absorbing spices well. Swap salsa for a homemade tomato sauce mixed with chili powder if you want to avoid jarred products. Try fresh diced tomatoes with chopped green chilies combined with taco seasoning for a fresher take on the sauce.
Serving Suggestions
Pile the seasoned meat into crispy taco shells or soft flour tortillas. Combine with rice, beans, and diced avocado for burrito bowls. Use as a base for loaded nachos topped with cheese, jalapeños, and guacamole. For a lowcarb option, serve over a bed of salad greens and pile on all the fresh toppings you love.
This easy crockpot taco meat makes weeknight meals effortless and full of flavor. It’s perfect for feeding a crowd or meal prepping for the week.
Common Questions About Recipes
- → Can I use ground turkey instead of beef?
Yes, ground turkey or chicken can be substituted for ground beef with similar results. Just adjust cooking times slightly if needed.
- → Do I need to brown the meat before cooking?
No, the meat can be cooked directly in the crockpot without browning, making it easier and saving time while still yielding tender results.
- → What type of salsa works best in this dish?
Use your favorite jarred salsa, ideally medium heat and a bit chunky to add moisture and flavor to the meat as it simmers.
- → How long should the meat cook in the slow cooker?
Cook on LOW for about 6 hours or on HIGH for approximately 3 hours, stirring halfway through to break up the meat and ensure even cooking.
- → Can I make a double batch and freeze it?
Yes, a double batch can be cooked and stored in airtight containers in the freezer for up to 3 months. Let the meat cool completely before freezing.
- → How can I add more moisture if the meat seems dry?
Stir in ¼ to ½ cup water and let the mixture simmer until thickened for a saucier texture.