How To Make Slow Cooker Taco Meat For The Freezer
Inside: This Make Ahead Slow Cooker Taco Meat recipe lets you cook once and have four meals in the freezer for busy nights.
Thank you to the Ohio Beef Council for sponsoring this post!
My teenager’s favorite meal is beef tacos, so we eat them regularly. And I finally got smart this Fall and started batch-cooking taco meat. But not by standing over the stove browning pound after pound.
I cook it all at once in my slow cooker instead.
My slow cooker hasn’t seen much action since the Instant Pot came into my life. But when I was experimenting with batch-cooking taco meat, I liked how I could open the lid of the slow cooker to give it a stir or test the temperature. You could certainly use the Instant Pot to brown taco meat, which is what a lot of recipes call for. But then you might as well be browning it on the stove!
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Grab my 4-week meal plans with recipes, shopping lists, and picky eater tips for every meal.
How to Make Taco Meat in the Crockpot
Place four pounds of ground beef in the slow cooker ceramic insert. Mash with a potato masher or spoon to break it up.
Cook on HIGH for 2-3 hours (or on low for 4-6 hours) or until temperature reaches 160 degrees F (it takes my crockpot about 2.5 hours). The edges will cook first, so stir and mash after an hour and then stir a few additional times during cooking, breaking up remaining big pieces (be sure you’ve stirred it well before measuring the temperature).
Pour the cooked meat into a colander set over a bowl or the sink to drain excess moisture. Return ground meat to slow cooker, add enchilada sauce and spices, and stir well to combine. Cook an additional 10 minutes.
Remove taco meat and portion into containers to cool slightly. Freeze in containers (this is the Pyrex set I use) or transfer into freezer safe bags. Quart-sized bag works well for one-pound portions, gallon-sized for two-pound portions.
Is Beef Healthy For Kids?
Beef is a high-quality source of protein. That means it has all the essential amino acids (building blocks of protein) that we need to get from food. A three-ounce serving has 25 grams of protein, plus nutrients like iron and zinc that are key during growth and development. Protein also provides energy, repairs and builds muscle, and is filling–so it’s a great choice for active kids.
Tips for Buying Ground Beef
- Look for bulk packages of ground beef, which might save you money over single-pound portions.
- Choose ground beef that’s bright red in color and firm to the touch (avoid any packages that have excessive liquid in them).
- Keep ground beef in the refrigerator for 1-2 days or in the freezer for up to one month.
How to Freezer Slow Cooker Taco Meat
This recipe makes four pounds of taco meat. Portion it in a way that makes sense for your family, such as dividing it into one-pound or two-pound quantities. You can use glass Pyrex dishes or freezer bags. If using freezer bags, portion the meat into the bag, push out the excess air, then press it flat. Laying it on a baking sheet to freeze it helps the bag freeze flat so it’s easier to stack.
What to Serve with Crockpot Taco Meat
Top your crockpot ground beef tacos with shredded cheese, lettuce, tomato or salsa. We also like ours with my No Fuss Guacamole.
Make Ahead Slow Cooker Taco Meat
This Make Ahead Slow Cooker Taco Meat lets you cook once and have four meals on hand for busy nights!
Ingredients
- 4 pounds 93-95% lean ground beef
- 1 1/4 cups enchilada sauce , (homemade or store-bought)
- 4 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
Instructions
- Place ground beef in the slow cooker ceramic insert. Mash with a potato masher or spoon to break it up.
- Cook on HIGH for 2-3 hours (or on low for 4-6 hours) or until temperature reaches 160 degrees F (it takes my crockpot about 2.5 hours). The edges will cook first, so stir and mash after an hour and then stir a few additional times during cooking, breaking up remaining big pieces (be sure you’ve stirred it well before measuring the temperature).
- Pour the cooked meat into a colander set over a bowl or the sink to drain excess moisture. Return ground meat to slow cooker, add enchilada sauce and spices, and stir well to combine. Cook an additional 10 minutes.
- Portion meat into containers to cool slightly. Freeze in containers or transfer into freezer safe bags. Quart-sized bag works well for one-pound portions, gallon-sized for two-pound portions.
- To prepare: Defrost the taco meat overnight in the refrigerator (or defrost in the microwave), then empty into a skillet and reheat until bubbly and steaming (at least 160 degrees).
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Nutrition Information:
Yield: 20 Serving Size: 1/20 of recipeAmount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 81mgSodium: 329mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 27g
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