Prepping a Tex-Mex fiesta for you, your family, and friends? Then you need to think big. Crank up the Crock-Pot—you’ve got savory and juicy Taco Meat to make!
When I am cooking for more than just my family, the first issue that comes to mind is whether I go for quality or quantity. Usually the two are mutually exclusive. I mean, how can you feed so many people and still keep a watchful eye on every detail so the dish tastes as great. It’s during times such as this that I wish cloning was a viable option and ethically encouraged, at least for cooks anyways.
As it is, I need to look elsewhere so that neither the quality or quantity of my meals is neglected. That’s why I love this recipe so much. I am able to invite 10 (or so) of my favorite people over for tacos, assured that what I have made them stands up to my own standards. Another thing I love? How easy it all comes together. It takes four ingredients and foresight (perhaps the most integral ingredient of all!). And while it takes several hours to cook, that’s the Crock-Pot’s job, not mine, which means I can busy myself with other things, like prepping my taco toppings!
Can’t decide between quality and quantity? Well, now you don’t have to. Don’t be stressed out by Taco Tuesdays again.
Can I make my own taco seasoning?
Sure, you can. In fact, depending on how stocked up your spice rack is, this can be an easy way to customize a healthy version of the pre-packaged stuff you’ll find in stores. Here’s what I recommend for a base: chili powder, ground cumin, paprika, garlic powder (bear in mind the recipe already includes this, so your own version may not require it this time), onion powder, dried oregano, crushed red pepper flakes, salt, and black pepper. You may want to omit the red pepper flakes and let users add their own amount to comply with their own tolerance of heat. Mix it all up and store in a jar in a cool, dry place. It should do you for several months.
Ingredients
- 2 lb. lean ground beef
- 1 tsp garlic powder
- 4 tbsp taco seasoning
- 2 cups salsa
Preparation Steps
Step 1: Place the lean ground beef in the slow cooker.
Step 2: Sprinkle the garlic powder and taco seasoning mix over the beef.
Step 3: Pour the salsa on top of the seasoned beef.
Step 4: Cover the slow cooker and set it to cook on LOW for 4–5 hours. The meat should reach an internal temperature of 160°F.
Step 5: Once the beef is cooked, carefully drain any excess liquid from the slow cooker.
Step 6: Use a fork to break up the beef into your desired consistency. Serve and enjoy!
FAQs
Any leftovers should be left to cool off completely. Then you can store it in an airtight container or Ziploc bag in the fridge for up to four days. It also freezes well, so that’s a solid option if you wanted to keep it around for up to three months. Let it thaw overnight in the fridge then reheat it in the microwave or on the stove. Just ensure that internal temperature of 160°F is attained.
A slow cooker is the appliance that allows you to cook food over a long period of time at a low temperature. This locks in the flavor and the juices and is the way I wish I could cook all my food. Unfortunately I sometimes lack the foresight to turn it on in the morning when I am at my groggiest. Crock-Pot is a brand of slow cooker, which has become synonymous with the appliance. So don’t worry if your particular slow cooker doesn’t bear the Crock-Pot name; they all do pretty much the same job. Put another way, Crock-Pot is to ‘slow cooker’ as Kleenex is to ‘facial tissue’.
If you’re looking for something different—not to mention, healthy—use turkey or chicken meat. Both are leaner options but still have a distinct taste you may approve of. If you’re a traditionalist and want to stick with beef, you can add some flair with vegetables, such as diced onions and a mix of bell peppers. Bear in mind what you plan on using the meat for. If it will eventually fill tacos, your guests may prefer to add their own vegetables.
Serving Suggestions
I know it says “taco meat” in the title of this recipe but don’t feel like you have to use it just for tacos. You have lots of options. Yes, you have soft shells and hard shells, corn tortillas and flour tortillas (both will work well as part of a burrito), but you can also cover a big plate of tortilla chips and make nachos con carne. Quesadillas and taco salads? They work, too. Want to turn rice or a baked potato into a filling meal? Add this beef as a topping. Whether you add cheese, lettuce, tomatoes, avocado, and sour cream is up to you. And I would be remiss if I didn’t suggest adding it to french fries along with melted cheese, tomatoes, green onion, and sour cream to make your own Fries Supreme a la Taco Bell.
Crock-Pot Taco Meat
Ingredients
- 2 lb. lean ground beef
- 1 tsp garlic powder
- 4 tbsp taco seasoning mix
- 2 cups salsa
Instructions
- Place the lean ground beef in the slow cooker.
- Sprinkle the garlic powder and taco seasoning mix over the beef.
- Pour the salsa on top of the seasoned beef.
- Cover the slow cooker and set it to cook on low for 4 hours.
- Once the beef is cooked, carefully drain any excess liquid from the slow cooker.
- Use a fork to break up the beef into your desired consistency.
