I’m a big fan of taco night. Granted, it’s not real Mexican taco night, but it’ll do. Well-seasoned ground beef, cooked slow all day, soaking up flavor after flavor. Nothing fancy. No fine dining here. Just tasty tacos. Perfect on a cold night and nothing could possibly be easier to make than slow cooker taco meat.
I prefer to use my homemade taco seasoning instead of the packets you get in the store. I like to be able to control the amount of salt and making it myself gives me that chance.
We’re both big fans of Mrs. Renfro’s salsas, and in particular the peach-flavored salsa. It adds a nice mellow sweetness to this slow cooker taco meat. For a nice kick, try Mrs. Renfro’s Mango Habanero salsa. It’ll wake you up!
Slow Cooker Taco Meat Version 2.0
Servings 8 -10 servings
- 2 pounds ground beef
- 1 large green bell pepper seeded, chopped
- 1 large onion chopped
- 1-2 cups peach salsa I used Mrs. Renfro's. You can substitute any good thick salsa.
- 1 envelope taco seasoning I used a heavy 2 tablespoons of my homemade taco seasoning
Brown the ground beef in a large skillet, breaking it up as it cooks. Drain and transfer to a slow cooker.
Stir in the remaining ingredients.
Cover and cook on low 4-6 hours, stirring occasionally.
For years now I’ve been browning ground beef in my homemade taco seasoning to make tacos. On a whim I decided to make slow cooker taco meat. Boy, am I ever glad that I did. Hours in the slow cooker makes browned beef even better. Tender, juicy and tasty. Perfect for taco night!
I used a very lean ground beef when I made this taco meat. You don’t want to deal with a bunch of fat floating around the top of your slow cooker. Ewwwww. No, use at least a 90/10 (that’s 90% meat, 10% fat) mix and crumble it well when frying it.
Any extra taco meat freezes very well so don’t be afraid to double the recipe if your slow cooker can handle it.
Slow Cooker Taco Meat
Servings 12 servings
- 2 pounds lean ground beef
- 1 small onion diced
- 1 14 1/2 ounce can diced tomatoes, un-drained
- 1 7 ounce can diced green chiles (I used our fire-roasted Hatch chiles)
- 1 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
Crumble the ground beef into a large skillet over medium-high heat.
Cook until just about done.
Add the onion and stir. Cook until the beef is cooked through.
Transfer meat and onions and all remaining ingredients to a slow cooker.
Stir and cook on low 4-6 hours.