Crockpot Taco Meat makes the most tender, flavorful taco filling. It’s the ultimate make-ahead meal, perfect for freezing, and a great option for serving company when you want the meat to stay warm!

Crockpot Taco Meat in the slow cooker, with a spoon scooping it up.

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Crockpot Taco Meat

I almost didn’t share this recipe—not because it isn’t amazing (it is!) but because it seems like extra work. You do have to brown the beef first. And trust me, I tried skipping that step…not good.

But here’s the thing—I keep making it. I make it for my family, I make it for company, I freeze batches for easy meals, and every time, I love it. The slow cooking makes the beef incredibly tender, and keeping it warm in the crockpot throughout dinner is a game-changer for taco nights. Plus, it’s the ultimate make-ahead freezer meal—just thaw, reheat, and enjoy. So yes, it’s worth it!

All the ingredients for this recipe prepped for easy assembly, including ground beef, seasonings, and salsa.

Crockpot Taco Meat Ingredients

  • Olive oil: Helps brown the beef for better flavor.
  • Ground beef: Lean 93/7 keeps it tender without too much grease. Swap with ground turkey for a lighter option.
  • Chili powder, cumin, paprika: Important for the classic taco flavor. Use smoked paprika for a smoky twist.
  • Onion powder and garlic powder: Adds flavor without extra chopping!
  • Dried oregano: Brings a light, earthy flavor. Mexican oregano for more flavor.
  • Beef bouillon: Makes the meat richer and more savory. Cube, paste, or powder all work.
  • Fresh mild salsa: Adds moisture and flavor—this is my favorite one to use!
The ground beef browning, seasonings added, and everything going into the slow cooker for this Crockpot Taco Meat.

Ways To Use Crockpot Taco Meat

  • Tacos: Load up tortillas with meat, cheese, lettuce, and your favorite toppings.
  • Burritos: Roll it up with rice, beans, and cheese for a filling meal.
  • Nachos: Pile onto tortilla chips with melted cheese, jalapeños, and sour cream.
  • Taco Salad: Serve over chopped lettuce with salsa, avocado, and crushed tortilla chips.
  • Quesadillas: Layer between tortillas with cheese and cook until crispy.
  • Rice Bowls: Spoon over rice with beans, veggies, and cilantro-lime sauce.

How to Make Into a Freezer Meal:

This Crockpot Taco Meat is one of my go-to freezer meals! When beef is on sale or I have extra time, I make a few batches to freeze. It’s a lifesaver to have on hand for quick meals on busy nights!

Here’s how:

  • Cook the meat: Follow Step 1 in the recipe card below to brown the beef, then let it cool completely.
  • Store: Transfer to a freezer-safe bag or container and add the salsa. Seal tightly.
  • Freeze: Keep in the freezer for up to 3 months.
  • Thaw: Place in the fridge overnight (at least 8 hours) before using.
  • Reheat: Transfer to the slow cooker and cook on low for 3–4 hours. Do not cook on high.
An assembled taco with the ground beef in it from the slow cooker.

Storage

How to Store Crockpot Taco Meat:

  • Fridge: Store in an airtight container for up to 4 days.
  • Reheat: Warm in a skillet or microwave.

More Easy Crockpot Meals

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Crockpot Taco Meat

By Chelsea Lords
Slow-cooked to perfection, this Crockpot Taco Meat is ultra-tender, make-ahead friendly, freezer-friendly, and perfect for keeping warm when serving a crowd!
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 servings

Equipment

  • CrockPot 6-quart

Ingredients 
 

  • 1 tablespoon olive oil
  • 2 pounds lean ground beef 93/7
  • 2 tablespoons ground chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon beef bouillon
  • 1-1/2 cups fresh mild salsa

Instructions 

  • Heat oil in a large pan over high heat. Add ground beef in a single layer and let it sear on each side before breaking it into small pieces. Cook until no longer pink, stirring only occasionally to allow for browning (more flavor). Drain excess grease if needed.
  • Add all the seasonings. Stir well and cook for 1–2 minutes until fully combined. Remove from heat.
  • Transfer the cooked beef to a slow cooker. Add salsa and stir well. Cover and cook on LOW for 3–4 hours. Do not cook on high.
  • Gently stir and break up meat further if desired. Taste and adjust seasoning. Use in tacos, salads, or bowls.

Recipe Notes

Freezer Meal Instructions: Prepare the meat as directed in Step 1, then let it cool completely. Transfer to a freezer-safe bag or container, add the salsa, and freeze for up to 3 months. When ready to use, thaw overnight in the fridge (at least 8 hours), then transfer to the slow cooker. Cook on low for 3–4 hours. Do not cook on high.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through. 

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 5g | Protein: 40g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 302mg | Potassium: 630mg | Fiber: 1g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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