Madison's Favorite Slow Cooker Beef Tacos
User Reviews
4.9
Madison's Favorite Slow Cooker Beef Tacos
Description
This slow cooker taco recipe combines ground beef browned with a blend of spices and aromatics, including cumin, chili powder, paprika, oregano, onion, bell pepper, and garlic. The beef simmers with tomato sauce, water, and a bay leaf to develop a rich, melded flavor and tender texture. The slow cooking allows the meat to absorb spices deeply while staying moist.
The completion calls for assembling the tacos by filling heated corn shells with a quarter cup of the beef mixture, then topping with shredded romaine lettuce, shredded cheddar cheese, and diced plum tomatoes. The contrasting textures of warm savory beef and fresh toppings balance well in each taco.
This recipe yields enough for two family dinners serving four people each. Leftovers can be frozen for up to three months, with thawing recommended overnight before reheating on the stove or microwave. The slow cooker method provides an easy way to prepare a hearty, flavorful taco filling ahead of mealtime.
Ingredients
- 2 pounds ground beef 93% lean
- 2 cups romaine lettuce shredded
- 1 tablespoon cumin
- 1 cup cheddar cheese shredded
- 2 teaspoon kosher salt
- 2 plum tomatoes (diced)
- 2 teaspoon chili powder
- 2 teaspoon paprika
- 1 teaspoon oregano dried
- 1 onion minced, small
- 2 cloves garlic crushed
- 1/4 cup red bell pepper minced
- 1/2 cup water
- 1 cup tomato sauce
- 1 bay leaf
- 16 corn taco shells
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 taco filling for two nights serving a family of four.
- To freeze leftovers, place the cooked beef mixture in a freezer-safe container for up to 3 months.
- To reheat frozen filling, thaw overnight in the refrigerator before warming on the stove or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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