Crockpot Taco Meat
This crockpot taco meat is the ultimate dump-and-go recipe, and it’s a real family staple that you’ll want to keep coming back to! It starts with raw ground beef that simmers low and slow in the slow cooker—no need to brown it first, so no messing around and as little time as possible spent in the kitchen.
Just add diced onions, garlic, your favorite salsa, and some taco seasoning. As it cooks, the meat breaks down and soaks up all that saucy, seasoned goodness until it’s perfectly tender and ready to scoop into tacos, burritos, bowls, or nachos. It’s an easy, hands-off way to feed a hungry crew or meal prep for the week, and if you love Mexican flavors or you just need a new easy go-to meal, I think you’re going to love it!
(Want a little more crockpot inspiration? Check out reader favorites like my crockpot French onion pot roast, crockpot bourbon chicken, crockpot lasagna soup, and crockpot spicy Korean chicken wings!)
Ingredients
Looking for the printable recipe card? You’ll find it at the bottom of this post! Feel free to skip down to it if you’re in a hurry.
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Lean ground beef – I use 85/15, which gives you just enough fat for flavor without being greasy. You can swap in ground turkey or chicken if you prefer.
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Onion – A yellow onion works great here, but white or red would be fine too. Dice it small so it blends right in as it cooks.
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Garlic – Go with 3 cloves for a milder flavor, or 5 if you’re like me and love a bit more.
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Salsa – Use your favorite jarred salsa. I like one that’s medium and a little chunky—it adds moisture, flavor, and makes everything taste like it simmered forever.
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Taco Seasoning – You’ll need about 1 ½ packets (or 3 tablespoons if using homemade). This gives it that classic taco flavor without overdoing it.
For serving: Crunchy taco shells, shredded lettuce, diced tomatoes, diced jalapenos, red onions, chopped cilantro, shredded cheddar cheese, and sour cream. Just choose your favorites!
How To Make Crockpot Taco Meat
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Add the raw ground beef straight into your slow cooker. Sprinkle the chopped onions and minced garlic right on top, then pour in the salsa and taco seasoning.
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Pop the lid on and cook on LOW for 6 hours or HIGH for 3 hours. I like to check on it about halfway through—give it a stir, break up the meat a bit with a wooden spoon, and make sure nothing’s sticking.
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Once it’s cooked through, stir everything together until well mixed. If there’s a little excess liquid, you can drain it off.
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That’s it! Load it up into taco shells, burrito bowls, nachos, salads—whatever you’re in the mood for.
Storage
Let the taco meat cool completely before storing. Then pop it into an airtight container and keep it in the fridge for 3–4 days. It reheats like a dream—just warm it up in a skillet or the microwave and you’re back in business.
Recipe Notes & Tips
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You can swap the ground beef for ground turkey or chicken—just as tasty and a little lighter.
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If the meat looks a little dry or you like a saucier taco filling, stir in ¼ to ½ cup water and let it simmer until thickened.
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Use any red salsa you love. I used Fresh Cravings Restaurant Style Mild Salsa here, but anything goes.
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I kept it easy with store-bought taco seasoning packets, but if you’ve got a homemade blend, use about 4–5 tablespoons.
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Every slow cooker runs differently, so use the cook times as a guide. Check halfway through and give the meat a stir—break it up a bit if needed.
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Got a big slow cooker and want to prep a double batch? Go for it. Just keep an eye on cook time and let the meat cool completely before freezing. It’ll keep for up to 3 months in an airtight container.
Serving Ideas
What I love most about this taco meat is that it’s so versatile!
Pile it into crunchy taco shells or soft tortillas and load them up with your favorite toppings—think shredded lettuce, diced tomatoes, jalapeños, and a dollop of sour cream.
It’s also perfect in into burritos or burrito bowls with rice, beans, and salsa.
For a lighter option, serve it over greens for a loaded taco salad. Leftovers? Make cheesy nachos, quesadillas, or even breakfast tacos the next day.
Crockpot Taco Meat
Ingredients
- 2 pounds lean ground beef
- 1 onion diced
- 3-5 garlic cloves minced
- 1 cup salsa
- 1 ½ 1 oz packets mild taco seasoning packet
- Serving suggestions: crunchy taco shells, shredded lettuce, diced tomatoes, diced jalapenos, red onions, chopped cilantro, shredded cheddar cheese, sour cream
Instructions
- Add the raw ground beef straight into your slow cooker. Sprinkle the chopped onions and minced garlic right on top, then pour in the salsa and taco seasoning.
- Pop the lid on and cook on LOW for 6 hours or HIGH for 3 hours. I like to check on it about halfway through—give it a stir, break up the meat a bit with a wooden spoon, and make sure nothing’s sticking.
- Once it’s cooked through, stir everything together until well mixed. If there’s a little excess liquid, you can drain it off.
- That’s it! Load it up into taco shells, burrito bowls, nachos, salads—whatever you’re in the mood for.
This one is a real crockpot staple that you’ll come back to again and again, and it’s the base of such a wide variety of easy meals that the whole family will love! If you try it, leave a comment below and let me know how you served it! I’d also really appreciate it if you could leave some feedback and a star rating. It helps me to create more recipes that you’ll enjoy making in your own kitchen, and it lets other readers know what to expect!
