Slow Cooker Taco Meat

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Saucy taco meat and crispy taco shells are a match made in heaven.

I like to make this taco meat with a combination of ground beef and ground pork, and brown it with onions before adding it to the slow cooker.

Then add some basic ingredients, let it slow cook for about 4 hours, spoon it into crispy taco shells, eat and then repeat.

 It’s so good.

Leftovers freeze up nicely too.

So let’s check out the ingredients.


Slow Cooker Taco Meat

YIELD: Yields approximately 16 tacos

PREP TIME: 10 minutes

COOK TIME: 4 hours

TOTAL TIME: 4 hours 10 minutes


1 pound lean ground beef
1 pound ground pork
½ onion, peeled and chopped
3 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried Mexican oregano leaves (or substitute with regular dried oregano leaves)
2 teaspoons ground cumin
2 tablespoons chili powder
¼ teaspoon salt (or to taste)
½ teaspoon ground black pepper
1 can (15 ounces) tomato sauce
1 tablespoon hot sauce (or to taste)
1 cup water


Heat a large skillet on medium heat and add the ground beef and ground pork. Stir together. Add chopped onions and stir. Continue cooking until the meat starts to brown. Transfer the meat to a slow cooker pot. In the pot, add garlic powder, onion powder, oregano, cumin, pepper, salt, chili powder, tomato sauce, water, and hot sauce. Stir together. Cover with a lid and cook on the low setting for 4 hours. Serve the taco meat while hot in crispy taco shells and top with shredded cheddar cheese and lettuce.

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