Crockpot Taco Meat

5 from 1 vote

Slow-cooked to perfection, this Crockpot Taco Meat is ultra-tender, make-ahead friendly, freezer-friendly, and perfect for keeping warm when serving a crowd!

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner

Cuisine: American

Keyword: crockpot taco meat

Servings: servings

Author: Chelsea Lords

Cost: $14.25

Equipment

6-quart Crock-Pot 6-quart

Ingredients

1 tablespoon olive oil
2 pounds lean ground beef 93/7
2 tablespoons ground chili powder
2 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1 teaspoon beef bouillon powder
1-1/2 cups mild salsa

US - Metric

Instructions

Heat oil in a large pan over high heat. Add ground beef in a single layer and let it sear on each side before breaking it into small pieces. Cook until no longer pink, stirring only occasionally to allow for browning (more flavor). Drain excess grease if needed.
Add all the seasonings. Stir well and cook for 1–2 minutes until fully combined. Remove from heat.
Transfer the cooked beef to a slow cooker. Add salsa and stir well. Cover and cook on LOW for 3–4 hours. Do not cook on high.
Gently stir and break up meat further if desired. Taste and adjust seasoning. Use in tacos, salads, or bowls.

Video

Notes

Freezer Meal Instructions: Prepare the meat as directed in Step 1, then let it cool completely. Transfer to a freezer-safe bag or container, add the salsa, and freeze for up to 3 months. When ready to use, thaw overnight in the fridge (at least 8 hours), then transfer to the slow cooker. Cook on low for 3–4 hours. Do not cook on high.

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.

Nutrition