Ingredients

The following ingredients have 8 Servings
  • 2 pounds ground beef (93-95% lean, thawed )
  • 4 tablespoons taco seasoning ((2 seasoning packets))
  • 12 ounces salsa (You can use RO*TEL, or Enchilada sauce as well.)
  • ½ teaspoon garlic powder

Instruction

  • Plug in slow cooker, and add ground beef, and spices to the inner pan of the cooker. Using a wooden spoon, break up the ground beef into smaller pieces.
  • Cook meat on low for 4-6 hours, or high for 2-3 hours. Meat will need to be an internal temperature of 160°F. You will need to stir this meat once per hour to prevent sticking or clumps.
  • Place a metal pan/bowl in the sink, with a colander over it. Drain excess fat from the slow cooker into the colander. This will drip the fat from the colander into the metal bowl. Metal is safer to use than glass which can shatter. Never drain grease into the sink directly since this will ruin your plumbing.
  • Return drained meat to the slow cooker.
  • Add salsa, and stir to combine. Cook an additional 10 minutes on high.
  • Serve taco meat on nachos, tacos, salads, quesadillas, or enjoy alone.