Ingredients
Ingredients
- 2 pounds lean ground beef
- 2 (1 ounce) packets taco seasoning
- 1½ cups salsa (any variety)
Instructions
- Combine Ingredients: Add the ground beef, taco seasoning, and salsa to a 6 quart slow cooker, ensuring the meat is evenly distributed and the seasonings are well mixed.
- Slow Cook: Cook the mixture on low heat for 5 to 6 hours or on high heat for 2.5 to 3 hours, allowing the flavors to meld and the meat to become tender.
- Drain Fat and Break Up Meat: After cooking, carefully drain any excess fat from the slow cooker. Use a spatula or fork to break up the meat into your desired consistency for serving.
- Serve: Serve the taco meat warm as a filling for tacos, or spoon it over tortilla chips for a delicious nacho base. Enjoy with your favorite toppings and sides.
Notes
- Using lean ground beef minimizes the amount of fat that needs to be drained after cooking.
- You can substitute salsa with your preferred brand or flavor to customize the spice and taste level.
- For added moisture and flavor, consider mixing in a little beef broth before cooking.
- Leftover taco meat can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with toppings like shredded cheese, sour cream, lettuce, and diced tomatoes for a complete taco experience.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
