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Slow Cooker Taco Ground Beef

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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Calories: 565
Ingredients Method Notes

Ingredients
  

Meat & Base
  • 2 lbs ground beef (80/20 blend) Use regular ground beef, not the lean variety; the fat helps carry the flavor.
  • 2 cups diced onions Yellow or white onions work best.
  • 1 cup minced garlic Freshly minced is ideal, but high-quality jarred works in a pinch.
Taco Sauce & Liquid
  • 1 can diced tomatoes With green chiles (like Rojo) adds a nice kick.
  • 1 can taco sauce Store-bought is fine, but I like to stir in a tablespoon of cumin for extra depth.
  • 1 cup broth Beef or chicken broth; water works but flavor will be flatter.
  • 1 cup black beans (rinsed and drained) Canned is convenient; just give them a good rinse to remove the starchy liquid.
Spices & Garnishes
  • 2 teaspoons ground cumin Toast it in a dry pan for 30 seconds before adding for a nuttier flavor.
  • 1.5 teaspoons chili powder Mexican-style chili powder blends work great.
  • 1 teaspoon smoked paprika Adds a subtle warmth that mimics a slow roast.
  • 1 teaspoon salt Adjust to taste after cooking; slow cooking can concentrate saltiness.
  • 0.5 teaspoon black pepper Freshly ground is best.
  • 1 tablespoon olive oil For browning the meat if you're doing that step.
  • 1 bunch fresh cilantro Chopped finely, for garnish.

Method
 

Brown the Beef
  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking it up into small crumbles with a wooden spoon. Drain off excess fat, leaving about a tablespoon to help build flavor.
Sauté Aromatics
  1. In the same skillet, add the diced onions and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Combine in Slow Cooker
  1. Transfer the beef, onions, and garlic to the slow cooker. Pour in the broth and add the diced tomatoes, taco sauce, black beans, cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together until well combined.
Cook Slowly
  1. Cover and cook on low for 7 hours, or on high for 3 to 4 hours. The beef should be tender and the sauce thickened.
Finish & Serve
  1. Stir in the fresh cilantro right before serving. Let it sit for 5 minutes to allow the flavors to meld. Serve warm over rice, in tortillas, or with crusty bread.

Notes

I always brown the beef first to build a deeper flavor base, then drain the fat before transferring to the slow cooker—this keeps the sauce from turning greasy. If you're making this for a crowd, double the meat but only triple the spices; the volume of beef won't need double the seasoning.