Slow Cooker Taco Meat (No Pre-Cooking!)
You will not believe how easy this dump-and-go slow cooker taco meat recipe is! Made simply with ground beef, spices, and salsa, it requires no pre-cooking and no chopping, so it’s perfect for feeding a crowd, as a super easy dinner idea or as protein meal prep!
5 star review
“My go-to recipe for Taco Tuesday! Super easy, quick, and delicious. We mix it up by adding this taco meat to nachos and taco salads too.”
– Kelli
Crock Pot Taco Meat Makes Every Night Taco Night!
I’ve gotta tell you, this Crock Pot taco meat is the perfect recipe to make for a party, or for busy weeknights when you just can’t with dinner, and with just a few ingredients and no pre-cooking, it’s just the simplest and super economical way to do taco night!
And, since it’s the ultimate slow cooker dump and go recipe, the best part is that you don’t have to pre-brown the meat.
On top of that, there’s no chopping required; making it the easiest and most simple slow cooker recipe you’re likely to find.
Plus, it’s absolutely delicious and the perfect slow cooker taco meat filling for tacos, burritos, enchiladas and more. Pro tip: make a batch of my simple taco slaw to go along side and you have a complete meal with less than 10-minutes of hands-on prep time.
Honestly I’m a big fan of making easy taco fillings in the crock pot — I’m looking at you slow cooker ground turkey taco meat, shredded crockpot beef tacos and slow cooker chicken taco meat!
Besides the delicious taste, the ease of prep (and simple ingredient list) makes this recipe a no brainer for busy weeknights, especially if you have after school or work activities to juggle.
This truly is one of those recipes where you can make once and then use the leftovers to make multiple dinners during the week, which I happen to love for those of us who don’t want to meal prep, or who want an easy way to prep protein without a lot of fuss.
Making Ground Beef for Tacos in the Crock Pot is Really the Best!
I love using this ground beef taco meat to make everything from – well, the obvious, tacos – to taco bowls, salads, burritos, nachos, and more. But wanna know the best part? This ground beef taco meat recipe is made in the slow cooker without browning the meat first; which means that, yes, you can put raw ground beef in the crockpot — at least for this recipe.
This is a a lifesaver if you’re looking for a recipe with less prep, fewer dishes, and less mess. Simply add all your ingredients to the crockpot and let it do the work for you. I like to use a simple homemade spice mix for this one, but if all you have is a taco seasoning packet, that will work too.
A quick note that the final taco meat is quite juicy, so if you prefer a drier taco meat, you can drain off some or all of the cooking liquid. Then all that’s left to do is add your toppings and dive in!
High or Low? Both Work Fine!
It’s totally up to you if you want to cook it on the high or low slow cooker setting. I’ve included directions for both below to keep your options open on busy weeks.
Ground Beef Taco Meat is the Most Versatile Thing Ever!
The simple homemade spice for this taco meat is very mild and everyone can mix & match the toppings they like, so it’s very family (and party) friendly. You can use hard taco shells, warm corn or flour tortillas and top with shredded cheese, sour cream, fresh tomato salsa, shredded lettuce, guacamole, hot sauce, jalapeno, cilantro or my favorite taco slaw!
To make burrito bowls, layer the taco meat with rice, beans (my one-pot rice & beans makes an excellent side or burrito bowl base) and toppings of your choice. Or try turning it into a hearty taco salad by serving it with shredded romaine lettuce, chipotle honey vinaigrette, pico de gallo, sliced avocado, and crushed tortilla chips for extra crunch.
If your leftovers stash is running low, you can repurpose and stretch the remaining meat into some next-level nachos too! Just pile the taco meat on top of chips, top with cheese, beans, pickled jalapenos, and pop under a broiler for a few minutes until crispy.
This is also one of those recipes that still tastes totally delicious the next day, and leftovers make a great lunch! It keeps well in the fridge for up to 3-4 days, in a sealed container, and freezes beautifully, either in a gallon ziplock bag, or individually in mason jars. You can store it in a sealed freezer friendly container for up to 2-3 months.
Ingredients Noes & Sub Ideas
Ground beef: The type of ground beef is up to you, either a 95% lean ground beef or traditional 80% lean ground beef will work. The extra fat from an 80% lean ground beef will lend extra flavor, but if you prefer leaner the long, slow cook time will still yield a delicious, tender result.
Salsa: Salsa is a fantastic convenience ingredient in this recipe. I tested it with a number of different salsas, all of which worked well. However, overall, I preferred a “thick and chunky” style jarred salsa (such as Trader Joe’s, Muir Glen), or a store brand that doesn’t contain added sugar. I found that fresh, refrigerated salsa made the meat a bit too watery, but if that’s all you have, just know you might need to drain off some of the liquid after cooking. Bonus, since the jarred salsa is shelf stable this becomes a wildly easy pantry dinner!
If you prefer to make taco meat in the crock pot without salsa, substitute 1 (15-oz ) can of diced tomatoes and an additional ½ teaspoon salt in place of the pre-made salsa.
Garlic powder: I like the ease of using granulated garlic powder in this recipe, but if you prefer fresh minced garlic you can substitute 2 minced garlic cloves in its place.
Mild chili powder: The chili powder (along with the garlic powder, smoked paprika, and cumin) is the base for making our own homemade taco seasoning. If you prefer to use a pre-made taco mix, substitute the taco seasoning for the garlic powder, smoked paprika, chili powder and salt in this recipe. Use hot chili powder if you like things spicy.
Smoked paprika: The smoked paprika lends a smoky flavor that I love, but if you don’t have it regular paprika will work.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Spice Level is Up to You!
The heat level of this taco meat will depend on the type of salsa and chili powder you use. For mild taco meat, use mild salsa and mild chili powder. For spicy taco meat, use spicy salsa and hot chili powder.
This Recipe Is…
Dairy FreeGluten FreeNut FreeWhole30
Slow Cooker Taco Meat (No Pre-Cooking!)
Ingredients
- 2 pounds 85/15 lean ground beef
- 1 (16-oz) jar chunky style salsa
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
Equipment
Instructions
- Add the ground beef, salsa, garlic powder, cumin, paprika, chili powder and salt to a 6-quart slow cooker. Break the meat apart into small pieces and stir to combine with the other ingredients.
- Cook on high for 2 hours, or low for 4 hours. Do not remove the lid during the cooking process.
- When done cooking, stir to recombine. Serve as-is for a wetter taco meat, or drain some or all of the liquid for a drier meat. Serve in with taco shells or warm tortillas and toppings of choice.
Notes
- For more ingredients & substitutions and tips, see blog post above.
- Optional serving suggestions: 4-ingredient guacamole is a must in my option, and then the sky is the limit. Hard taco shells, small flour or corn tortillas, or large tortillas for burritos. I love it in a taco bowl, too, with a side of my taco slaw.
- If you’re worried about the grease, you have a couple of options. Using lean ground beef will make is so there is not excess grease to deal with. If using a higher fat ratio ground beef, you can leave it as is (fat equals flavor after all), or drain the liquid after cooking. Just don’t put the liquid down the drain as it contains fat. You can always add more salsa at the end of the meat ends up too dry.
- Nutrition information calculated for taco meat only, without a taco shell or toppings.
- The heat level of this taco meat will depend on the type of salsa and chili powder you use. For mild taco meat, use mild salsa and mild chili powder. For spicy taco meat, use spicy salsa and hot chili powder.
- I tested this recipe with a number of different salsas, all of which worked well. However, overall we preferred a “thick and chunky” style jarred salsa (Trader Joe’s and Muir Glen both make good organic options), or look for a store brand that doesn’t contain added sugar.
- The final taco meat is quite juicy, but if you prefer a drier taco meat, drain off some or all of the cooking liquid.
I made this tonight and it was AMAZING! My hubby and kids had tacos and I made me a taco salad with Robyn’s chipotle honey vinaigrette. Robyn, you hit it out of the ball park once again. I have a very happy family with full tummies! And can we just talk about that vinaigrette? It is absolutely delicious. The salad dressing and the taco meat will be a staple in my kitchen. Thank you Robyn!
Sara, this review just made my day! So thrilled to know this was an easy hit for you and your fam, and that you served it with the chipotle vinaigrette (that’s a sleeper recipe, hopefully more people with discover it too)! Thanks so much for leaving a review!
This recipe was super delicious and so easy to make! It is definitely becoming a “go to” for me. We all loved it. I followed the exact directions and cooked it on low for 4 hours. Served it with home made guacamole, shredded lettuce, and shredded Mexican cheese blend. Soft and hard tacos on the side for anyone who wanted to stuff them! The little left over we had will be perfect for lunch today!
Maria, yay, so glad you enjoyed this one, and great to know the low options. Your serving suggestions sound delicious. Thanks so much for leaving a review!
Delicious! I cooked it slowly on the stove top rather than in a slow cooker. The seasoning was spot on.
Ellen, wonderful, thanks for the stove top tip, I know that will help other readers as well. Thanks so much for leaving a review!
My go-to recipe for Taco Tuesday! Super easy, quick, and delicious. We mix it up by adding this taco meat to nachos and taco salads too.
Oh yay, so happy this one is a hit for you, Kelli! Thanks so much for leaving a review!
Any suggestions for cook time for an instant pot?!
Hi Kendalyn, I haven’t tested this recipe in the Instant Pot, but I bet it would work. I would add the beef, stir in the seasonings, and then add the salsa on top without stirring. Sometimes tomato products (like salsa) can trigger a pressure cooker’s burn sensor, so that’s why I advise agains stirring it in. I’d try high pressure for 10 minutes, then quick release and then stir and serve. If you give it a try let me know how it turns out!
If I am only using 1 pound of ground beef do I lessen the ingredients?
Allison, yes, if using just one pound of beef you’ll need to half all of the other ingredients. You may need to adjust the cook time down a bit as well, so start checking about 30 minutes before the cook time listed. I hope you enjoy!
Hi! Is it possible to cook the beef from frozen or it should be thawed?
Haley, you’ll need to thaw the beef first. I hope you enjoy!
So easy and delicious.
MaryAnn, yay, so happy to hear this taco meat was a hit for you, thanks so much for leaving a review!
I’m thinking of trying this recipe to feed around 16 high school boys for a baseball team dinner. I would obviously need to probably triple the recipe (at least). I have 2 crockpots. I’m thinking 3 pounds in each crockpot. Would you recommend adjusting the spices and the cooking time?
You might want to up the spices and the salt while cooking the meat, and cook in two slow cookers. The time will likely be the same. I hope it’s a hit!
Planning on trying this recipe tonight to have for the rest of the week. I have an 8-ct. Would using a larger vessel impact cooking time?
It shouldn’t make a huge difference, though depending on how hot your slow cooker cooks it could speed things up just a bit. I hope it’s a hit!
Love this recipe! It is a go to for weekly tacos in our family. I just used it the last 2 home games for my son Lacrosse high school teams snack bar for “walking tacos” and everyone was raving about how good the taco meat was. Thanks for sharing such a good recipe!!
Heidi, what a great idea to use this meat for walking tacos! Happy to hear the recipes’s a hit – thanks for sharing your tips and for leaving a review!
I’m making taco meat for a youth group. I’m told I need 10-15 lbs of meat. Can you help me work out the ingredients for a batch that large? Could I get it done in two crockpots if I have time to cook longer?
Karen, I haven’t tested this recipe with that much meat, but I image it would work. I think you’d likely need 2 slow cookers – you just want to leave at least a couple of inches of clearance at the top between the meat and the lid, and then add a bit more time since it will take longer for the slow cooker to come to temperature with the additional volume. Start with an extra 30 minutes at a time and go from there. If you give it a try let me know how it turns out!