This delicious Madison’s Favorite Slow Cooker Beef Tacos comes together in about 10 minutes of hands-on time and set it and forget it style so you can enjoy a easy weeknight dinner that your family will love! Switch up the taco toppings to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Trust me, these tacos are a crowd-pleaser, and you might just find yourself making them more often than you expect.
Ingredient Breakdown
- Ground Beef
- Cumin
- Kosher Salt
- Chili Powder
- Paprika
- Dried Oregano
- Onion
- Garlic
- Red Bell Pepper
- Water
- Tomato Sauce
- Bay Leaf
- Corn Taco Shells
- Romaine Lettuce
- Cheddar Cheese
- Plum Tomatoes
Let’s Get Cooking!
Step-by-Step Instructions
Prep Your Ingredients: Chop your onion, garlic, and bell pepper. It’s super easy. When you’re done, set them aside, this is where the magic begins!
Brown the Beef (Optional but Recommended): In a large skillet over medium heat, brown the ground beef. Break it up with a spatula while cooking until it’s no longer pink, about 5-7 minutes. If you don’t mind skipping this step, just drain your beef before you add it to the slow cooker, though browning does give it a little more flavor.
Mix in Seasonings: Add cumin, kosher salt, chili powder, paprika, oregano, onion, garlic, and red bell pepper to the browned beef. Stir in well. This is the part where the aroma starts filling your kitchen! The smell is just incredible as those spices combine, seriously, so fragrant!
Add to Slow Cooker: Transfer the beef mixture into a slow cooker and add in water, tomato sauce, and the bay leaf. Give it a gentle stir to combine everything. Bring it to a simmer, then reduce heat to low.
Cook: Cover the slow cooker and cook on low for 7-8 hours or high for about 4 hours. Just let it do its thing! If you’re cooking from frozen, you might need to add an hour to your cooking time.
Prepare to Serve: When you’re ready to serve, remove the bay leaf (don’t forget this bit, no one wants to bite into one of those!). Get your taco shells ready with your toppings lettuce, cheese, diced tomatoes, or anything else you love!
Why I Love This Recipe
Honestly, this is my go-to recipe when I’m looking for something that’s packed with comfort food vibes. My family devours it every time seriously, you should see my kids’ faces when I mention we’re having beef tacos for dinner; it’s pure joy! I’m a real sucker for recipes that can easily be adapted, and the best part is that you can experiment with whatever you have lying around in your fridge. It’s amazing how versatile this recipe is!
If you loved this recipe, be sure to check out my French-Style Beef Stew, my Witch’s Cauldron Beef Stew, or my Whiskey Steak with Garlic Mashed Potatoes on the blog!
Why This Recipe Works
Crowd-Pleaser
This slow cooker beef taco recipe is a total crowd-pleaser! It’s hearty, comforting, and full of tons of flavor. Everyone gets to build their own tacos just the way they like them, making it perfect for family dinners and gatherings with friends.
Customizable
The beauty of these tacos is in their versatility. You can use whatever ingredients you have on hand beef, turkey, or even lentils. Want a spicier kick? Add jalapeños! Prefer a lighter taco? Load up on extra veggies! The options are endless.
Make-Ahead Friendly
This recipe is great for meal prep, as you can make it in advance and reheat it when you’re ready to eat. Just pop it in the fridge when it cools down, and it’ll be good for about 3-4 days! You can also freeze the leftovers for about 3 months just thaw, reheat, and enjoy!
Serving & Storage Tips
How to Serve This Taco Dilemma
Serve these bad boys with a spread of toppings and sides like rice, beans, chips and salsa, or a fresh salad, because why not?
Storage
You’ll want to store any leftovers in an airtight container in the fridge for up to 3-4 days.
Reheating Instructions
When you’re ready to dive back in, just pop it in the microwave for a couple of minutes or gently reheat it on the stove over medium heat until warmed through. If you want to keep things crispy, I recommend putting your taco shells in the oven for a few seconds until toasty.
Freezer Friendly? Yes!
Absolutely! Allow the taco mix to cool completely before you store it in a freezer-safe container. To thaw, simply leave it in the fridge overnight or microwave it in a safe dish.
With this easy homemade taco recipe, your family will keep asking for taco night to come around again and again. So grab your slow cooker and get ready for some deliciousness, your family and friends are in for a real treat. Enjoy! Follow us on Pinterest for daily meal inspiration!
Madison’s Favorite Slow Cooker Beef Tacos
Ingredients
Method
- Chop your onion, garlic, and bell pepper, and set them aside.
- In a large skillet over medium heat, brown the ground beef for 5-7 minutes until no longer pink, breaking it up with a spatula.
- Add cumin, kosher salt, chili powder, paprika, oregano, onion, garlic, and red bell pepper to the browned beef, stirring well.
- Transfer the mixture into a slow cooker. Add in water, tomato sauce, and the bay leaf, stirring gently to combine.
- Cover the slow cooker and cook on low for 7-8 hours or high for about 4 hours.
- Remove the bay leaf before serving.
- Prepare taco shells with your toppings of choice such as lettuce, cheese, and diced tomatoes.