Cooking taco meat in the slow cooker is a game-changer. I can throw everything in, let it simmer low and slow, and end up with beef that’s full of flavor and ready to use all week.
When in Doubt, Make Tacos!
When my boys were younger, life was a whirlwind of practices, school events, and last-minute get-togethers. My slow cooker was a lifesaver during those years, cranking out everything from Crock Pot Hawaiian Meatballs to Country Style Pork Ribs. But the recipe I leaned on the most? This taco meat. It was an easy win every single time.
And truth be told, it’s still a favorite in my kitchen today. Even though life looks different now, I still make this recipe on repeat because it’s just as dependable, just as versatile, and just as tasty as ever.
Bring on Taco Tuesday!
My Pro Tip – Make a Double Batch
I love making a few pounds of this meat in the slow cooker because it’s great in everything! Whether you want quesadillas, tacos, a salad, or a bowl, this taco meat is the perfect addition. I recommend freezing half in ½ pound bags (for easy thawing), eating some, and refrigerating the rest in air-tight containers.
Ingredients You’ll Need
- Ground Beef – I prefer lean beef since there’s less grease to drain, but any kind works. Ground turkey or ground chicken is a great option, too.
- Onion & Garlic – Diced small for a flavorful base.
- Tomato Sauce & Beef Broth – These make the meat saucy and tender. Broth adds extra flavor, but water works if that’s what you have.
- Spices – I love using my homemade taco seasoning blend (chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper). Want some heat? Add a pinch of red pepper flakes.
Taco Night Your Way
One of the best things about this recipe is how flexible it is. A few simple swaps and you can make it fit whatever you have on hand:
- Ground Turkey or Chicken – A lighter option that still soaks up all the flavor.
- Different Broth – Chicken or vegetable broth works just as well as beef.
- Shortcut Seasoning – If you’re short on time, use a packet of store-bought taco seasoning instead of homemade.
- Extra Veggies – Bell peppers, corn, or even zucchini can be added for more texture and color, and are great for taco salads.
How To Make Ground Beef Taco Meat
- In a skillet over medium heat, cook ground beef until browned. Drain excess grease and transfer to the slow cooker. Add chopped onion, garlic, tomato sauce, broth, and all seasonings. Stir to combine.
- Cover and cook on low for 4–5 hours or high for 2–3 hours. Use a slotted spoon to serve in taco shells, nachos, burritos, or bowls.
Serving Ideas
This beef is seriously so good on everything. Enjoy it on nachos, in a Breakfast Burrito Bowl with avocado, or on tortillas with avocado salsa, cheese, and lettuce. Pair it with Fresh 5-minute Salsa, and Instant Pot Mexican Rice to make it a full dinner.
More Crockpot Recipes You’ll Love
Ingredients
- 2 pounds ground beef or ground turkey
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 8-ounce can tomato sauce
- ½ cup beef broth or water
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional for heat
Instructions
- Brown the Meat: In a skillet over medium heat, cook ground beef until browned. Drain excess grease and transfer to the slow cooker.
- Add Flavor: Add chopped onion, garlic, tomato sauce, broth, and all seasonings. Stir to combine.
- Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours.
- Serve or Store: Use a slotted spoon to serve in tacos, nachos, burritos, or bowls.
Frequently Asked Questions
Yes! Use whatever is your favorite brand or you have on hand.
Yes! Let the beef cool, then portion it into freezer bags (I like about ½ pound each) and press them flat so they stack easily. It will keep in the freezer for up to 3 months.
Keep any extra taco meat in an airtight container in the fridge for up to 5 days. Reheat in a skillet or the microwave, adding a splash of broth or water if needed to keep it moist.
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Love this dish!!!! It’s now on our weekly rotation!!
Yay!! I love that it’s made its way onto your weekly rotation — that’s the best compliment I could ask for. So glad it’s a favorite at your table!
~Donya