Slow Cooker Taco Meat Recipe

3.63 from 51 votes

Slow Cooker Taco Meat Recipe

In this super simple recipe that uses only two ingredients, it’s the method that matters. Slow Cooker Taco Meat is made using lean beef and, thanks to cooking low and slow, comes out super tender with absolutely incredible flavor. Use it in tacos, on nachos, in burrito bowls, or to make taco salads.

This recipe can be made in a 4-quart or 6-quart slow cooker.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Dish

Cuisine: Tex Mex

Keyword: beef recipe, easy freezer meal, easy, weeknight-friendly, family friendly, freezer friendly, kid-friendly, slow cooker recipe, slow cooker tacos, slow-cooker

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $11.00

Equipment

Large Skillet
4 or 6 quart Slow-Cooker

Ingredients

2 tablespoons cooking oil (I use avocado or grape seed oil for most things)
2 pounds ground beef, 90% lean
1 16-ounce jar salsa (use any type - mild, medium, or hot)
1/2 cup water

Instructions

Heat a large skillet over medium-high heat.
Add the oil and, when it begins to shimmer, add the ground beef.
Saute the beef, breaking it apart as it cooks, until cooked through, 8 to 10 minutes.
Drain off any excess fat or liquid from the pan. (Note: Resist the urge to season the meat with salt or pepper at this stage. Depending on how salty your salsa is, you may or may not need additional salt.)
Transfer the beef to the bowl of a slow cooker and stir in salsa and water. (See note below for freezing instructions.)
Cook for 7 to 8 hours on low or 4 to 5 hours on high. (After cooking is complete, you can leave the meat on the “warm” setting for up to 2 hours.)
Give the meat a stir. Taste and season with some salt and pepper, if needed.

Notes

Nutrition