Slow Cooker Beef Tacos

These might just be the the best Slow Cooker Beef Tacos ever. Tender, juicy, and full of flavor, this gluten-free taco meat goes well with just about everything, including traditional tortillas, shredded lettuce, and lettuce wraps. It comes with a blend of spices and also makes perfect leftovers and options for meal prep! {GF + paleo-friendly}

Why would anyone in their right mind brown ground beef in a skillet and then take the time to transfer said meat to a slow cooker to simmer another 6-8 hours?

To get the tenderest, juiciest Slow Cooker Beef Tacos, that’s why.

And now that I have discovered this taco magic, I’m not sure I can go back to just skillet taco meat. No way. This slow cooker business just jazzes that ground beef right up. AND I AM HERE FOR IT.

K-Hubs, Toodle and Twinkle are here for it, too. The girls flat-out ate their taco salads, never minding that I included tomatoes and onions in the deal. And this is probably because the beef is tender and spicy and perfect straight out of the slow cooker. But it might also be because these Slow Cooker Beef Tacos make for delicious, juicy leftovers the next day. Shoutouts to meal prep and already-made lunch!

Ya’ll, for about the first 25 years of my life, I could not even with the leftovers. Early childhood daymares of what was really in that Cool Whip container scarred me. Mom was no chef. But she was great at other things, like laughing and listening. So as I grew into adulthood, I knew I had to overcome my fear of leftovers. And thank God I did, because our family is now chin deep in this leftover slow cooker taco meat deal, and I WILL NOT LOOK BACK.

But before I delve into the recipe, we need to get a few important details out in the open. First, your house will smell amazing. Like, you’ll just walk right into the kitchen and your super-smeller will be in heaven. Second, this recipe will cook while you sleep. So maybe just prep the hamburger in the evening, throw it in the slow cooker prior to going to bed, and then have yourself a merry little lunch or dinner the next day. Lastly, if you have not put Slow Cooker Beef Tacos in your life, it is time you do so.

So let’s get the slow cooker out and make these tacos, because they are #2DIE4!

SLOW COOKER BEEF TACO INGREDIENTS:

The ingredients for Slow Cooker Beef Tacos are pretty straightforward. Brown the meat, dice the ingredients, and then add the spices. Voila! You have taco meat at the ready!

• Ground beef. I used an 80/20 and then used a slotted spoon to transfer the cooked beef to the slow cooker, allowing the grease to drain through the spoon. The beef was flavorful and tender after cooking for 6-8 hours.
• Onion and garlic. I diced the onions and pressed the fresh garlic, sautéing them together after cooking the beef.
• White onions and fresh garlic. Sauté these in the same skillet with some coconut oil. I cook them long enough for the onions to turn translucent.
• Grape tomatoes. I throw these into the slow cooker with the ground beef, onions, and garlic. You can also dice a regular tomato, too, if you don’t have grape tomatoes on hand.
• Cumin, oregano, sea salt, garlic salt, and onion powder. Amounts listed in the recipe are guidelines. Add more or less as desired. You can also add paprika and chili powder, too.
• Garnishes of choice. Black olives, fresh tomatoes, green onions, and cilantro pair well in this recipe. You can also add more heat by including jalapeños and peppers.

HOW TO MAKE SLOW COOKER BEEF TACOS:

1. In a skillet, brown the one pound of ground beef. Using a slotted spoon, transfer the beef to the slow cooker.
2. Wipe off any excess grease in the skillet and then, using the same skillet, sauté the diced onions and garlic with the coconut oil until the onions are translucent. Transfer the onion and garlic mixture to the slow cooker.
3. Pour the water into the slow cooker, along with the tomatoes, cumin, oregano, sea salt, garlic salt, and onion powder. Cook for 6-8 hours.
4. Serve immediately or refrigerate for about 2-3 days.  

SHOULD I BROWN THE BEEF IN A SKILLET FIRST?

I confess, I wondered this one myself. But it turns out there are practical reasons for browning the ground beef in a skillet rather than just throwing everything into the slow cooker. Southern Living’s article Do You Have to Brown Beef Before Putting It in the Slow Cooker? tells more about why this extra step makes a big difference. In short, the meat is less greasy in the final product and the meat is less like to clump together. 

HOW TO SERVE THESE TACOS:

There are many ways to enjoy this slow cooker taco meat. And depending on how you serve it, you can enjoy gluten-free tacos or even a paleo taco salad!

• Atop a bed of lettuce for a grain-free taco wrap.
• Wrapped in a tortilla for a traditional flavor.
• Mixed with shredded lettuce in a bowl for a salad.
• By itself (just a spoon will do, or so I’ve heard). 

If you have tacos on the brain, then check out these recipes!

• One-Skillet Spicy Chicken Fajitas
• Loaded Shrimp Tacos 
• Paleo Cauliflower Rice Tacos

Enjoy!

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