Crockpot Taco Meat

This super easy Crockpot Taco Meat is slow simmered in its own juices and perfect combination of homemade taco seasonings and is great for weeknights and Taco Tuesdays!

Course Main Course

Cuisine Tex-Mex

Keyword Crock Pot Taco Meat, Crockpot Taco Meat, Slow Cooker Taco Meat

Prep Time 10

Cook Time 3

Total Time 7 10

Servings servings

Calories 234kcal

Author Michelle

Ingredients

½ cup red enchilada sauce
½ cup salsa
2 pounds lean ground beef

Taco Seasoning

1 tablespoon chili powder
½ tablespoon cornstarch
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt or more to taste
½ teaspoon black pepper
Pinch cayenne pepper

Instructions

Mix all taco seasoning ingredients in a bowl, and set aside.
Pour enchilada sauce and salsa in the bottom of the slow cooker.
Place ground beef on top, breaking it up a little bit.
Pour seasoning on top of ground beef.
Cook on Low for 3-4 hours.
When the meat is finished cooking, remove from the slow cooker with a slotted spoon to leave juices and crumble the beef with 2 forks.
Transfer juices to a cup or liquid measuring cup, and skim off any fat.
Return both remaining juices and beef to the slow cooker and stir to combine.
Serve warm using a slotted spoon.

Video

Notes

Storage: Store covered in the refrigerator for up to 3-5 days. Reheat in the microwave or in a skillet.
Freezer Directions: Transfer cooked and cooled pork to a freezer bag or container. Store for up to 3-6 months. Thaw in the refrigerator overnight.

Nutrition