Crockpot Taco Meat

This crockpot taco meat is perfect for busy weeknights when you want a flavorful meal with almost no effort. You simply throw everything into the slow cooker and let it work its magic. The meat becomes tender and soaks up all those classic taco flavors, making it an easy go to for feeding a family or prepping ahead for the week.

I started making this when I was short on time and quickly realized how much my family loved it. Now it’s requested regularly and has become a fallback favorite when life gets hectic.

Ingredients

• Lean ground beef: 85/15 ratio for the right balance of flavor and fat ground turkey or chicken works too if you prefer a lighter option
• Yellow onion: diced small so it blends in and cooks down nicely red or white work fine as well
• Garlic: minced fresh for that sharp aromatic flavor use more or less depending on your love for garlic
• Your favorite medium salsa: choose one with chunks for texture and enough moisture to keep the meat juicy
• Taco seasoning: about one and a half packets or three tablespoons if homemade this adds the classic taco flavor without being overpowering
• Toppings: shredded lettuce diced tomatoes jalapeños red onions fresh cilantro shredded cheddar cheese and sour cream

Instructions

Add Ingredients to Crockpot:

Place the raw ground beef straight into the bottom of your slow cooker. Evenly sprinkle the diced onion and garlic over the meat. Pour your chosen salsa on top followed by the taco seasoning. Do not stir yet at this point as layering helps the flavors develop during cooking.

Cook on Low or High Heat:

Put the lid on and set your crockpot to cook on LOW for six hours or HIGH for three hours depending on how much time you have. At about halfway lift the lid and gently stir the meat breaking it up with a wooden spoon to ensure even cooking and prevent sticking.

Final Stir and Drain:

When the cooking time is complete remove the lid and stir everything together until well combined. If there is any excess liquid carefully drain it off so your taco meat is juicy but not soupy.

Serve or Store:

Scoop the taco meat into hard taco shells soft tortillas burrito bowls or use it as a topping for nachos and salads. Let the leftovers cool completely before storing them in airtight containers in the fridge for up to four days.

My favorite part of this recipe is definitely how the salsa infuses the meat with flavor and keeps it moist without any added broth. One of my best memories is making a double batch for a big family party and watching everyone pile on their favorite toppings.

Storage Tips

Cool the meat completely before refrigerating to prevent condensation that can make it soggy. Store in airtight containers for three to four days and reheat gently either in the microwave or on the stovetop. For longer storage freeze in portions and thaw overnight in the fridge before reheating.

Ingredient Substitutions

Ground turkey or ground chicken is a great alternative if you want to reduce red meat consumption. You can swap store bought taco seasoning with your own homemade blend of chili powder cumin garlic powder and oregano for a fresher taste. Salsa can be substituted with diced tomatoes and green chilies if you prefer.

Serving Suggestions

Load your taco shells with the meat and add crunchy lettuce diced tomatoes jalapeños and a dollop of sour cream for a classic experience. Try it in burrito bowls with rice black beans and avocado for a filling meal. Leftovers make excellent quesadillas or taco salads for a quick lunch or dinner.

This crockpot taco meat is an easy flavorful weeknight staple that freezes well for meal prep. Customize the heat and toppings to make it your own.

FAQs About This Recipe

→ Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well and creates a lighter, yet flavorful, dish when cooked the same way.

→ Is browning the meat required before slow cooking?

No need to brown the meat first; it simmers directly in the crockpot, becoming tender as it cooks.

→ How can I adjust the moisture level if it's too dry?

Stir in ¼ to ½ cup of water during cooking and let it simmer to reach your desired sauciness.

→ What type of salsa is best to use?

Use your favorite red salsa, preferably medium and chunky, to add moisture and depth to the dish.

→ How long can leftovers be stored safely?

Store cooled leftovers in an airtight container in the fridge for 3 to 4 days and reheat as needed.

→ Can I double the recipe for meal prep?

Absolutely! Just watch cook times as larger batches might need more time to cook thoroughly.