Taco night happens once a week in my house, these are the BEST ground beef tacos made from scratch! This taco recipe is also great with ground turkey!
Yield: 8 Servings
4.89 from 42 votes

Madison's Favorite Slow Cooker Beef Tacos

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Course: Dinner
Cuisine: American, Mexican
Taco night happens once a week in my house, these are the BEST ground tacos made from scratch! We make this taco recipe with beef or turkey, it's delicious both ways.

Ingredients

  • 2 pounds 93% lean ground beef
  • 1 tablespoon cumin
  • 2 teaspoon kosher salt
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 small onion (minced)
  • 2 cloves crushed garlic
  • 1/4 cup minced red bell pepper
  • 1/2 cup water
  • 1 cup tomato sauce
  • 1 bay leaf
  • 16 corn taco shells

Toppings:

  • 2 cups shredded romaine lettuce
  • 1 cup shredded cheddar
  • 2 plum tomatoes (diced)

Instructions

Slow Cooker Recipe:

  • Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with 1/2 cup water, bay leaf and tomato sauce. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining teaspoon of cumin.
  • Heat the taco shells according to the directions, then assemble placing 1/4 cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.

Instant Pot Recipe:

  • Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft.
  • Add 1/2 cup water, bay leaf and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining teaspoon of cumin.
  • Heat the taco shells according to the directions, then assemble placing 1/4 cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.

Video

Notes

This recipe makes enough for 2 nights for a family of 4. You can freeze half, to freeze transfer to a freezer safe container and freeze for up to 3 months. To reheat, transfer to the refrigerator the night before to thaw, then reheat on the stove or microwave.

Nutrition

Serving: 2tacos, Calories: 382kcal, Carbohydrates: 24g, Protein: 31g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 86mg, Sodium: 744mg, Fiber: 8g, Sugar: 4g
Freestyle Points: 9
Points +: 10