During the last hour of cooking, I remove the lid. This allows some of the excess liquid to evaporate, thickening the mixture into the perfect taco meat consistency—not dry, but not swimming in juice. I break up any remaining larger pieces with my spoon until it’s all beautifully crumbled and coated. Then, if I notice any excess grease pooled on top (more common with less lean beef), I simply tilt the crock and use a spoon to skim it off. The result is tender, deeply infused, and ready for anything.
Pro Tips for Best Results
For the absolute best flavor, I now always use a homemade taco seasoning. I tested this three different ways: with a store packet, with my own blend, and with just chili powder and cumin. My homemade blend (chili powder, cumin, garlic powder, onion powder, paprika, oregano) won hands down. It allowed me to control the salt and add a touch more smokiness, which complements the salsa perfectly. It’s a small upfront effort that pays off big in taste.
If you’re truly in a rush, you can cook this on HIGH for 3-4 hours. However, I’ve learned the hard way that the LOW setting is superior. The HIGH setting can sometimes make the edges of the meat a bit tougher and doesn’t allow the flavors to meld as deeply. The LOW setting is the secret to that “simmered all day” taste without any of the work. Plan ahead if you can; it’s worth the wait.
To make this even easier, you can start with frozen ground beef. Simply place a 2-pound frozen block of lean ground beef in the crockpot, top with salsa and seasoning, and cook on LOW for 7-8 hours. Break it up and stir it halfway through the cooking time once it has thawed enough. This is my ultimate back-up plan for days I’ve forgotten to thaw meat.
Common Mistakes to Avoid
Do not skip the step of breaking up the meat halfway through cooking. I made this mistake on my first attempt, letting it go the full 6 hours untouched. The result was a layer of beautifully seasoned meat on the outside of large, dense, dry clumps in the middle. Giving it that one good stir and break-up at the 4-hour mark ensures even cooking and perfect texture throughout.(See the next page below to continue…)