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Slow Cooker Firework Taco Beef: This easy 5-ingredient taco beef cooks all day in your slow cooker for a spicy, cheesy-good filling. Crushed red tortilla chips melt right into the meat, making it thick and full of flavor. Perfect for tacos, bowls, or nachos on busy weeknights with almost no work at all.
This slow cooker taco beef is the kind of easy dinner you make on busy nights when you don’t feel like cooking, but it still comes out bold, spicy, and full of flavor. You can use it for tacos, bowls, or nachos all week long. The crushed red tortilla chips melt into the beef and spices as it cooks, making a thick and fiery mix using just a few simple ingredients. It has that easy, no-fuss slow cooker feel that’s great for hectic days, when tossing everything into the pot and walking away sounds way better than standing at the stove.
Serve this taco beef inside taco shells or warm flour tortillas, topped with shredded lettuce, diced tomatoes, sour cream, shredded cheese, and sliced avocado. It also tastes great spooned over rice, piled high on nachos, or rolled up in burritos. A side of black beans, corn salad, or simple cilantro-lime rice helps cool down the spicy kick.
Servings: 6
Ingredients
- 2 pounds frozen ground beef (in a tube)
- 4 cups crushed spicy red tortilla chips
- 1 packet taco seasoning
- 1 cup salsa
- 1 can (10 ounces) diced tomatoes with green chiles
Slow Cooker Firework Taco Beef: Directions
- Place the whole frozen tube of ground beef into the slow cooker. Pour the salsa and the can of diced tomatoes with green chiles right on top of the beef.
- Sprinkle the taco seasoning evenly over the top. Then pour the crushed spicy red tortilla chips over everything, spreading them out so they cover the beef.
- Put the lid on the slow cooker. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is cooked all the way through and falls apart easily.
- Take off the lid. Use a spoon or spatula to break the beef into small crumbles, stirring everything together so the meat gets coated evenly in the thick, chip-covered sauce.
- If the mixture looks too wet, leave the lid off and let it cook for another 10 to 15 minutes so it can thicken up.
- Scoop the hot taco beef into taco shells, warm tortillas, or bowls. Serve right away with your favorite toppings.
