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A plate of tacos with crockpot taco meat and vegetables.

Crockpot Taco Meat for Beef Tacos

Course: Appetizer
Cuisine: Mexican
Servings: 8 people
Calories: 605kcal
Author: Becky Hardin
These are the ultimate crockpot beef tacos! Easily made from scratch! Add your favorite toppings and guacamole on the side and your family will love you!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

Instructions

  • Place all ingredients in a crockpot set on high heat. Break the ground chuck apart and mix well. Cook for 4 hours, covered, stirring occasionally.
    4 pounds ground chuck, ¼ cup water, 16 ounces taco sauce, 6 tablespoons taco seasoning, 1½ teaspoons granulated sugar
    Crockpot beef tacos with guacamole and tortillas.
  • Spoon the meat from the crockpot, with a slotted spoon, onto a large paper towel-lined bowl. Let the excess fat drain from the beef for 10 minutes then transfer the beef to a covered container and refrigerate until ready to use.
    A plate with crockpot taco meat, tortillas and guacamole.

Video

Notes

Yield: This recipe makes 6-7 cups of taco meat.
  • Make sure to break apart the ground beef and mix well.
Storage: Store crockpot taco meat in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 0.5pound | Calories: 605kcal | Carbohydrates: 7g | Protein: 40g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 795mg | Potassium: 612mg | Fiber: 1g | Sugar: 5g | Vitamin A: 554IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 5mg