Crockpot Taco Meat

3-Ingredient Taco Meat Staples
How to Make Taco Meat in the Crockpot
Leftovers Make Once, Enjoy Twice
Taco Bar, Nachos, And Party Food

For the easiest Crockpot Taco Meat, add everything to the slow cooker and walk away, knowing tender, seasoned taco meat will be ready with hardly any effort.

Three hard shell tacos topped with Crockpot Taco Meat and classic taco toppings.

Flavor: This Crockpot Taco Meat is rich, savory, and boldly seasoned with classic taco spices, and balanced by the slightly tangy flavor of salsa.
Budget Tip: This recipe uses simple pantry friendly ingredients like ground beef, jarred salsa, and seasoning packets, making it budget conscious and easy to scale up whenever ground beef is on sale.
Time-Saving Tip: I like to double the batch and freeze portions so tacos, burritos, nachos, or bowls are always a quick and easy make ahead option.
Serving Suggestions: Keep the meat warm in the slow cooker and set up a simple taco bar for family nights or game day gatherings so everyone can build their own tacos with all their favorite toppings. Serve it alongside Spanish or Tex-Mex rice.

Ground beef, taco seasoning and salsa to make Crockpot Taco Meat

3-Ingredient Taco Meat Staples

Lean Ground Beef: Use lean ground beef so the meat stays tender without getting greasy, with an 85 to 93 percent lean blend working best. You can swap in ground turkey or chicken for a lighter version while keeping the same cook time.
Taco Seasoning Packet: Store bought seasoning packets make this recipe simple and consistent. Choose regular or low-sodium depending on your salsa and toppings, or use about 2 to 2 ½ tablespoons of homemade taco seasoning per pound of beef.
Salsa: Chunky salsa provides a better texture, as slow cookers retain moisture, whereas thinner salsa can make the meat watery. Choosing between mild and spicy options allows you to adjust the heat, so just pick what you like.

Adding raw ground beef, taco seasoning and salsa to a crockpot to make Crockpot Taco Meat

Cooked taco meat in a slow cooker with a spoon and taco toppings off to the side

How to Make Taco Meat in the Crockpot

Combine all the ingredients in the slow cooker (full recipe below).
Cook until the meat is tender, then crumble and serve.

For fine crumbles, break it apart about 30 minutes before it’s done so it soaks up the juices; for chunkier pieces, wait until the end.
Taste the meat and add salt, extra taco seasoning, or a splash of hot sauce if needed, as salsa brands vary in flavor.
Portion cooled taco meat into single-serve containers with rice, beans, or veggies for easy taco bowls, or use it later for quesadillas or stuffed peppers.

Leftovers Make Once, Enjoy Twice

Store cooked Crockpot Taco Meat in an airtight container in the fridge for up to 4 days. Freeze cooled portions in flat freezer bags or airtight containers for up to 3 months.

Reheat gently in a skillet over medium low heat with a splash of water or broth, stirring until hot. To reheat in the microwave, cover and heat in short bursts, stirring between each burst so the meat heats evenly without drying out.

Taco Bar, Nachos, And Party Food

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Cook Time 2 hours 30 minutes

Total Time 2 hours 30 minutes

Add the ground beef, taco seasoning, and salsa to a 6 quart slow cooker.
Cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours.
Break up the meat to the desired consistency. Drain any excess liquid.
Serve as tacos or over tortilla chips.

Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Slow Cooker

Cuisine Mexican

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