Slow Cooker Taco Meat No Pre-Cooking
This slow cooker taco meat recipe delivers juicy, tender beef packed with smoky and spicy flavors without any pre-cooking. Easy, hands-off, and perfect for busy days or relaxed taco nights.
Ingredients
Main Ingredients
- 2 pounds 85/15 lean ground beef enough for a solid taco feast with lots of fixing room
- 1 jar chunky style salsa 16-oz jar, brings moisture and punch of flavor
- 1 teaspoon granulated garlic powder keeps garlic easy and blends all flavors
- 1 teaspoon ground cumin classic taco spice
- 1 teaspoon smoked paprika adds a smoky hint
- 0.5 teaspoon mild chili powder for gentle heat
- 1 teaspoon kosher salt flavor champion in any meat dish
Instructions
Instructions
- Place the ground beef into the slow cooker. Break it up with a spoon so it spreads out nice.
- Add the chunky salsa right on top of the beef. Don’t stir yet, just pile it on.
- Sprinkle the granulated garlic powder, ground cumin, smoked paprika, mild chili powder, and kosher salt over everything.
- Now stir all the ingredients together. You want everything coated and mixed well, no lonely spices.
- Cover the slow cooker with its lid. Make sure the sealing ring is set right so no steam escapes.
- Set the slow cooker to low heat for 6-8 hours or high for 3-4 hours. You’ll be smelling the goodness soon. Optionally stir halfway through to break up beef and cook evenly.
Notes
This recipe is perfect for a quick and delicious taco night with minimal hands-on time. Leftovers can be refrigerated for 3-4 days or frozen up to 3 months.