Description
These Crockpot Ground Beef Tacos are made with tender, slow-cooked taco meat that’s packed with bold Mexican-inspired flavor. This easy slow cooker recipe is perfect for busy weeknights, Taco Tuesday, meal prep, or feeding a crowd. Simply load the ingredients into your crockpot and let it do the work while you prepare your favorite taco toppings.
Ingredients
Scale
- 2 pounds lean ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 cup chunky salsa
- 1 can (8 ounces) tomato sauce
- 1/2 cup low-sodium beef broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For Serving
- 12 taco shells or small flour tortillas
- Shredded lettuce
- Diced tomatoes
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Guacamole
- Fresh cilantro
- Diced onions
- Sliced jalapeños
- Lime wedges
Instructions
- Brown the ground beef in a large skillet over medium heat, breaking it into crumbles as it cooks.
- Drain any excess grease and transfer the cooked beef to the slow cooker.
- Add the diced onion, garlic, taco seasoning, salsa, tomato sauce, beef broth, chili powder, cumin, and smoked paprika.
- Stir until everything is well combined.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours.
- Stir the taco meat before serving and taste for seasoning, adding salt and pepper if needed.
- Switch the slow cooker to the WARM setting if serving over an extended period.
- Spoon the taco meat into taco shells or tortillas and top with your favorite toppings.
Notes
- Browning the beef first gives the taco meat a richer flavor and removes excess grease.
- Rotel tomatoes can replace part of the salsa for a slightly different flavor.
- Add black beans or corn during the last 30 minutes for extra texture and to stretch the recipe.
- Leftover taco meat is delicious in burritos, quesadillas, nachos, taco salads, stuffed peppers, or baked potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 8 servings
- Calories: 330 per serving