Carne Picada Taco Meat

Becky Hudgins


This dish actually makes its own taco sauce.You can drain the meat and use the sauce on tacos for an added treat or just cook the meat until the sauce reduces.Either way the tacos are AWESOME.


☆☆☆☆☆ 0 votes

4-6 people
1 Hr 10 Min
6 Hr
Slow Cooker Crock Pot


  • 3 lb
    bottom round roast sliced thin strips or cubes
  • 2 medium
    onions roughly chopped
  • 2 can(s)
    14.5 ounces each diced tomatoes
  • 1 can(s)
    4 ounces diced jalapenos(or diced chilies to taste)
  • 4 Tbsp
    all purpose flour
  • .05 tsp
    ground cumin
  • 1 Tbsp
    chili powder or to taste
  • 2 tsp
    sea salt (or to taste)
  • 1 tsp
    fresh cracked pepper
  • 4 Tbsp
    canola oil (more if needed)

How to Make Carne Picada Taco Meat


  1. Pat beef dry with paper towels. Mix flour, chili powder, salt, pepper and cumin; set aside.
  2. Heat oil in heavy pan. Sear meat over medium-high heat in batches until browned.
  3. Stir in flour blend and tomatoes.
  4. Transfer beef and tomato mixture to crock pot Cook for 2 hours on high.Lower heat to low and cook an additional 4 hours or when meat is tender.

Printable Recipe Card

About Carne Picada Taco Meat

Course/Dish: Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Low Carb

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