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Easy Slow Cooker Taco Meat Recipe
Taco meat - it’s not just for tacos! Try this easy slow cooker taco meat recipe for a flavorful base that can be served with just about anything! From family taco night to nachos to a salad topping, everyone is sure to enjoy this delicious ground beef seasoned with my made-from-scratch homemade blend.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes minutes
Cook Time 3 hours hours
Total Time 3 hours hours 10 minutes minutes
Servings 4 people
Calories 200 kcal
Add raw beef to slow cooker and use spatula or hamburger meat chopper to break apart
Add tomatoes and seasoning and stir everything together
Cover and cook on high for 2-3 hours or low for 4-6 until meat is fully cooked
Give it a good stir and use a clean spatula to break meat apart as much as desired
Use slotted spoon to serve
Thoroughly cool taco meat, then store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Reheat leftovers in the microwave or on the stove. Defrost first if frozen.
To make a spicier version, add ¼ - ½ teaspoon chipotle chili powder or cayenne pepper.
For an easy cheese sauce (adapted from Iowa Girl Eats), combine:
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 1/2 cups shredded cheese (Shred yourself from a block for best results)
Directions :
Melt butter, then whisk in the flour and let it all cook for about 2 minutes.
Slowly add in the milk while you are still whisking (don’t stop whisking to prevent lumps!).
Cook for about 4-5 minutes, stirring continuously until it’s nice and thick and will coat the spoon.
Take it off the heat, and stir in the cheese sauce to the taco meat until it is all melted and smooth. Scrumptious!
Calories: 200 kcal | Protein: 23 g | Fat: 11 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 74 mg | Sodium: 75 mg | Potassium: 364 mg | Calcium: 14 mg | Iron: 3 mg