Slow Cooker Taco Meat with Homemade Taco Seasoning
Featured Pinch Tips Video
Family Tested & Approved
beef stock or water
chili powder (i like hot)
salt, kosher variety, or to taste
freshly ground black pepper, or to taste
yellow onion, finely chopped
Gather your ingredients.
Mix all the dry spices together.
Place the ground beef in a mixing bowl.
Add the dry spices, the onion, and 4 tablespoons of beef stock or water.
Mix the ingredients together.
Chef’s Note: You don’t have to go too crazy with the mixing. Just get them combined. They will have plenty of time in the slow cooker to get to know each other.
Add the mixture to the slow cooker, and then add the remaining beef stock, or water.
Set your slow cooker to low, and set a timer for two hours.
After two hours open the slow cooker, and breakup the taco meat.
Return the cover to the slow cooker, and set the timer for an additional two hours.
After two hours, open slow cooker and again break the meat apart.
Chef’s Tip: You might want to have some additional beef broth on hand, just in case the taco meat begins to dry out.
Close the lid, and set the timer for the last two hours.
At the end of six hours total time, remove that wonderful smelling taco meat from the slow cooker.
Chef's Note: If there is any grease, absorb it with a few paper towels. However, if you use lean ground beef, you probably won't have this problem.
What you do at this point is totally up to you. It goes good on a taco salad, stuffed shells; just plain old tacos, or anything else you can come up with. Enjoy.
Keep the faith, and keep cooking.
Last Updated: Fri, Feb 26, 2016