Crockpot Taco Beef

why make this recipe

This Crockpot Taco Beef is easy and fast to cook. It uses simple ingredients and needs little work. It makes a big pot of tasty beef that fits tacos, nachos, or salads. This dish is great for busy days and for feeding a group.

introduction

This recipe cooks slowly and builds deep flavor with little hands-on time. If you like quick taco ideas, see a similar best beef tacos recipe for other ways to use seasoned ground beef.

how to make Crockpot Taco Beef

Put the main ingredients into your crockpot and let them cook. Stir before serving to mix everything. The slow heat blends the spice and dressing into the beef. Follow the simple steps below for a good result.

Ingredients :

• ground beef
• taco seasoning
• Rotel tomatoes
• Catalina dressing
• lettuce
• cheese
• corn
• tomatoes
• crushed Doritos

Directions :

1. In a crockpot, mix the ground beef, taco seasoning, Rotel, and Catalina dressing.
2. Cook on low for several hours until the beef is cooked through and flavors meld.
3. Before serving, stir in lettuce, cheese, corn, and tomatoes.
4. Top with crushed Doritos and serve.

how to serve Crockpot Taco Beef

Serve the beef hot in tacos, over rice, or on a salad. You can spoon it into tortillas, put it on chips for nachos, or use it as a bowl with lettuce and cheese. For a full taco night, set out toppings like sour cream, salsa, and extra cheese. You can also read another simple idea in this best beef tacos recipe to change toppings or shells.

how to store Crockpot Taco Beef

Let the beef cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating. Reheat on the stove or in the microwave until hot.

tips to make Crockpot Taco Beef

• Brown the ground beef first for a firmer texture and less fat in the crockpot.
• Use low heat for the best flavor and to keep the meat tender.
• Add the lettuce at the end so it stays crisp.
• Taste before serving and add salt or extra seasoning if needed.

variation (if any)

• Make it vegetarian by using plant-based ground beef or cooked beans instead of meat.
• Add black beans or pinto beans for more bulk.
• Swap Catalina dressing for salsa if you want a different tang.

FAQs

Q: Can I use lean ground beef?
A: Yes. Lean beef works fine. You may want to brown it first and drain any extra fat.

Q: How long do I cook it in the crockpot?
A: Cook on low for 4–6 hours or until the beef is cooked through and flavors blend.

Q: Can I skip the Catalina dressing?
A: Yes. You can use salsa or a little beef broth, but the dressing adds a sweet tang that helps flavor the beef.

Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and reheat before serving. Keep chips and crunchy toppings separate until ready to serve.

Ellie

Crockpot Taco Beef

This Crockpot Taco Beef is easy and fast to cook, perfect for busy days and feeding a crowd. It pairs well with tacos, nachos, or salads.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds ground beef Can use lean ground beef for less fat.
• 1 packet taco seasoning Adjust seasoning to taste.
• 1 can Rotel tomatoes Diced tomatoes with green chilies.
• 1 cup Catalina dressing Can substitute with salsa or beef broth.

Toppings

• 1 cup lettuce Chopped, added at the end for crispness.
• 1 cup cheese Shredded, for topping.
• 1 cup corn Canned or frozen, added before serving.
• 1 cup tomatoes Diced, fresh or canned.
• 1 cup crushed Doritos For topping before serving.

Method

 

Preparation

1. In a crockpot, mix the ground beef, taco seasoning, Rotel, and Catalina dressing.
2. Cook on low for 4–6 hours until the beef is cooked through and flavors meld.
3. Before serving, stir in lettuce, cheese, corn, and tomatoes.
4. Top with crushed Doritos and serve.

Notes

For storage, let the beef cool to room temperature, then store in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. Reheat on the stove or microwave.