Description

This Crockpot Taco Meat Recipe offers a flavorful and easy way to prepare seasoned ground beef using a slow cooker. The combination of fire-roasted diced tomatoes with green chiles, taco seasoning, and a touch of cocoa powder creates a rich taste perfect for tacos, burritos, or nachos. The slow cooking method ensures tender, juicy meat with minimal effort, making it ideal for busy weeknights or meal prepping for gatherings.

Ingredients

Meat and Vegetables

2 pounds lean ground beef (at least 90/10 recommended)
2 cups diced yellow onion
3 cloves garlic, minced

Seasonings and Additions

1 can (10 ounces) fire-roasted diced tomatoes with green chiles, undrained
2 packets taco seasoning (1 ounce each)
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon fresh lime juice

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Instructions

Prepare the Meat: Place the lean ground beef into the slow cooker base and break it up into small chunks to promote even cooking and seasoning absorption.
Add Vegetables and Seasonings: Add the diced yellow onion, minced garlic, and the undrained can of fire-roasted diced tomatoes with green chiles to the slow cooker. Sprinkle the taco seasoning packets, unsweetened cocoa powder, kosher salt, and black pepper over the meat mixture. Stir thoroughly to evenly coat all the meat with seasonings.
Slow Cook: Secure the lid on the slow cooker. Cook on high for 2-3 hours or on low for 4-6 hours depending on your schedule. About halfway through cooking, stir the mixture a few times to ensure even cooking throughout.
Thicken the Meat: In the last 10-15 minutes of cooking, remove the lid to allow some moisture to evaporate and the meat mixture to thicken slightly. If there is excess fat on top, carefully remove it by dabbing with a paper towel.
Finish and Serve: Just before serving, stir in the fresh lime juice and taste for seasoning, adjusting if needed. Serve the taco meat using a slotted spoon in warm tortillas with your favorite taco toppings such as cheddar cheese and salsa.

Notes

Using lean ground beef (90/10) reduces excess fat, but you can drain any additional fat after cooking if desired.
For a spicier version, add chopped jalapeños or extra chili powder.
This recipe can be doubled to feed larger groups; just ensure your slow cooker is large enough.
Leftover taco meat can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Adding the lime juice at the end brightens the flavors and makes the dish more vibrant.