Equipment Needed
- 5-quart or larger slow cooker (crockpot)
- Wooden spoon or spatula
- Colander (for optional draining)
- Can opener
Step-by-Step Instructions
My process starts the night before or in the morning when I’m making my coffee. I take my lean ground beef straight from the fridge—no need to thaw if you’re using frozen, but I’ll get to that—and break it up into large chunks directly into the slow cooker insert. This is the beautiful part: I do not brown it first. I know it feels wrong, but trust me, it works perfectly. The slow, low heat will cook the beef through gently, and it will absorb all the flavors of the salsa and seasoning as it cooks. I simply distribute the chunks evenly across the bottom.
Next, I pour the entire jar of salsa over the top of the beef. I use my wooden spoon to spread it out somewhat, but there’s no need to mix it in at this point. Then, I sprinkle the taco seasoning evenly over the salsa layer. If I’m using a very thick salsa, I’ll add that optional quarter cup of water or broth by pouring it around the edges of the crock. This little bit of liquid ensures everything steams and melds together without burning.
Now, I place the lid on securely, set my crockpot to LOW, and walk away. I let it cook for 6-7 hours on LOW. This long, gentle cook time is what makes the magic happen. About halfway through, the incredible aroma will start to tease you. I usually give it one good stir at the 4-hour mark, breaking up the now-cooked beef chunks with my spoon. By this time, the meat is fully cooked through and starting to soak up the saucy, seasoned liquid.(See the next page below to continue…)