Crock Pot Taco Meat is one of my go-to “dump and go” recipes during the busiest weeks when we have evening activities going on. It’s so comforting knowing I can walk in the door and have dinner on the table in a flash! This ground beef taco meat is perfect in tacos, burritos, bowls, and salads.
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This Crock Pot taco meat recipe gives you tender, flavorful beef crumbles with just the right amount of spice and onion flavor. Use any kind of salsa you like.
If you love easy Mexican recipes, you can make in your slow cooker, be sure to try my Chicken Nachos, Southwest Chicken, and Shredded Beef Tacos next!
Why You’ll Love This Recipe
- Effortless to Make: All Crock Pot recipes are easy, but this one is really easy! Just 5 minutes of prep and then the slow cooker does all the work for you. It’s one of my favorite slow cooker taco recipes.
- Great Texture and Flavor: The ground beef is tender and moist after cooking in the slow cooker. It’s so flavorful, too.
- Make-Ahead Friendly: You can make this recipe early in the week for meal prep then serve it a few different ways throughout the week.
Crock Pot Taco Meat Ingredients
- Lean Ground Beef: Look for 85-90% lean ground beef for the best balance of flavor and oil content. Since you'll be putting the ground beef directly into the slow cooker and not draining off the grease, you want to use lean beef.
- Salsa: I used a jar of medium chunky salsa but you can use mild or hot depending on your preference for the slow cooker beef taco meat.
- Taco Seasoning: Store-bought seasoning packets work for this recipe. If you're watching salt, you could look for a low-sodium version or make your own spice mix with chili powder, cumin, garlic powder, onion powder, oregano, and paprika.
- Diced Yellow Onion: Yellow onions provide a hint of sweetness and bring out more flavor in the beef. Be sure to dice into small, evenly sized pieces so they blend in with the meat texture for these Crock Pot tacos.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the Meat: Use ground turkey or chicken instead of beef for a lighter version of this ground taco meat.
- Smoky Chipotle Flavor: Add 2 minced chipotle peppers in adobo sauce plus 1 tablespoon of the sauce to the slow cooker. Be sure to serve with cool sour cream and avocado toppings.
- Add Veggies: You can throw in finely grated or diced zucchini, carrot, and bell pepper if you want more veggies. Just be sure to cut them down into small pieces so they blend in with the beef and onion.
How to Make Taco Meat in the Slow Cooker
Crock Pot ground beef tacos are so easy to make! Here are the exact steps.
- Step 1: Add the Meat. Place the ground beef in a 6-quart slow cooker.
- Step 2: Add the Other Ingredients. Pour in the salsa, taco seasoning, and onion. Stir everything together.
- Step 3: Cook. Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Step 4: Serve. When the beef is done cooking, break up the beef and serve it over tacos, nachos, or quesadillas.
Hint: If You’re Serving Rice
If you’re serving this slow cook taco meat over rice or with rice, start your rice cooker about 45 minutes before the cooking time is up. Or look for frozen cilantro lime rice and heat it up in the microwave just before serving.
Expert Tips
- Buy Pre-Diced Onion: If you’re short on time, buy the onion in the produce section that’s already cut up. Then you won’t have to chop a thing, just throw it all in the Crock Pot and go!
- At the End of Cooking: If there’s a bit of liquid after cooking taco meat in the Crock Pot, you can drain it off or use a slotted spoon to serve.
- Chunky Salsa: A jar of thick, chunky salsa (the shelf stable kind) seems to work best for this recipe. If you're using a fresh, refrigerated salsa it might add extra liquid so just know you may have to drain it off after cooking.
Storage Directions
- Storing: This ground taco meat makes great leftovers for a quick and satisfying lunch the next day. Store in an airtight container for 3-4 days in the fridge. Or freeze it for up to 2-3 months. You can separate it into single servings or store the entire batch in a gallon-sized freezer bag for future meals.
- Reheating: Let frozen leftovers thaw in the fridge the night before having them. Reheat the dish in the microwave on medium heat for 30-60 second intervals until it is heated through.
Serving Suggestions
This taco meat made in the Crock Pot can be served a number of different ways. It’s great for family dinners, potlucks, and game day gatherings. Here are some ideas to try!
- Serve this ground beef in tacos, taco salad bowls, burritos, nachos, or quesadillas. As a side dish, make slow cooker jalapeno popper dip, crockpot bean dip, or juicy Crockpot Pinto Beans.
- Have an at-home taco bar with slow cooker beef tacos. Serve with warm tortillas, cilantro-lime rice or Mexican rice, black beans, shredded cheese, and extra salsa. If you’re extra hungry, make chicken tortilla soup in the slow cooker to go along with it.
- Layer it over tortilla chips with melted cheese and serve with guacamole, salsa, and bean dip.
- Use it for Taco Tuesday then repurpose leftovers as stuffed bell peppers or breakfast burritos.
Recipe FAQs
For this recipe, yes. The slow cooker will cook the ground beef slowly and evenly.
I recommend using lean ground beef (90% or higher) for this recipe. It has less fat than other types of ground beef, so it will still be juicy and flavorful without all the added fat.
No, it shouldn't. The salsa and taco seasoning add moisture to the dish and help keep it from drying out.
You can keep it on the warm setting for a few hours, but after that, I'd suggest putting it in an airtight container and keeping it in the fridge. Reheat it later on the stovetop or in the microwave as needed.
More Crock Pot Beef Dishes
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Slow Cooker Taco Meat
Ingredients
- 2 lbs lean ground beef
- 1 ½ cups salsa
- 3 tbsp taco seasoning
- ½ cup yellow onion (diced)
Instructions
- Place the uncooked taco meat in a 6-quart slow cooker.
- Pour the remaining ingredients on top of the ground beef.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- When the beef is done cooking, break up the beef and serve it over tacos, nachos, or quesadillas.
Notes
- Choose lean beef. I suggest 85-90% lean ground beef since you won't be draining the fat during cooking.
- Chunky jarred salsa works best. Fresh refrigerated varieties may add too much liquid.
- This recipe doubles easily in a large slow cooker. Make extra for easy meal prep throughout the week.
- Resist opening the lid during cooking as this releases heat and extends cooking time.
- Portion leftovers into single-serving containers for grab-and-go lunches or quick dinners later in the week.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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