Madison's Favorite Slow Cooker Beef Tacos

Name: Madison's Favorite Slow Cooker Beef Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 Servings
Ingredients: 2 pounds 93% lean ground beef; 2 cups shredded romaine lettuce; 1 tablespoon cumin; 1 cup shredded cheddar; 2 teaspoon kosher salt; 2 plum tomatoes; 2 teaspoon chili powder; 2 teaspoon paprika; 1 teaspoon dried oregano; 1 small onion; 2 cloves crushed garlic; 1/4 cup minced red bell pepper; 1/2 cup water; 1 cup tomato sauce; 1 bay leaf; 16 corn taco shells

User Reviews

4.9

372 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
8 Servings
Calories
382 kcal
Course
Dinner
Cuisine
American, Mexican

Madison's Favorite Slow Cooker Beef Tacos

Iris Warren

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Taco night happens once a week in my house, these are the BEST ground tacos made from scratch! We make this taco recipe with beef or turkey, it's delicious both ways.

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Ingredients

Servings

2 pounds 93% lean ground beef
2 cups shredded romaine lettuce
1 tablespoon cumin
1 cup shredded cheddar
2 teaspoon kosher salt
2 plum tomatoes (diced)
2 teaspoon chili powder
2 teaspoon paprika
1 teaspoon dried oregano
1 small onion (minced)
2 cloves crushed garlic
1/4 cup minced red bell pepper
1/2 cup water
1 cup tomato sauce
1 bay leaf
16 corn taco shells

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Instructions

Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with 1/2 cup water, bay leaf and tomato sauce. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining teaspoon of cumin.
Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft.
Heat the taco shells according to the directions, then assemble placing 1/4 cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.
Add 1/2 cup water, bay leaf and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining teaspoon of cumin.
Heat the taco shells according to the directions, then assemble placing 1/4 cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.

Notes

This recipe makes enough for 2 nights for a family of 4. You can freeze half, to freeze transfer to a freezer safe container and freeze for up to 3 months. To reheat, transfer to the refrigerator the night before to thaw, then reheat on the stove or microwave.

Nutrition Information

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Serving 2tacos Calories 382kcal (19%) Carbohydrates 24g (8%) Protein 31g (62%) Fat 20g (31%) Saturated Fat 4g (20%) Cholesterol 86mg (29%) Sodium 744mg (31%) Fiber 8g (32%) Sugar 4g (8%)