Low Carb Crock Pot Taco Meat (From Frozen or Fresh Beef. No Precooking) OAMC

This taco meat uses a wonderful homemade seasoning.  I often make up a batch of taco meat and then freeze it in individual sized portions. I will put 1 cup portions in a sandwich bag and then store all of the sandwich bag portions in one large freezer bag.  To use, I put a single portion in a bowl and defrost for 1 minute and then heat on high for 1 minute in the microwave. It is great for an easy taco salad.  

taco meat over lettuce, sauteed collard greens and squash with avocado
Traditional Taco Salad
I like to use frozen ground beef for this recipe.  You can use fresh ground beef, however, I prefer frozen because it doesn’t clump at all.   
The taco meat has only a trivial amount of carbs in it. 

2 lbs frozen ground beef
2 tablespoon chili powder
3 teaspoons ground cumin
2 teaspoon garlic powder

2 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano
3 cups of hot tap water

1 heaping teaspoon of Better then Bouillon Beef Paste (this is optional, but it gives it amazing beefy flavor and I highly recommend using it. If you omit the bullion, you may need to add extra salt at the end for taste).

Place the frozen meat in your slow cooker.  Mix all of the dry seasonings together.  Add all of the dry seasonings to the slow cooker except 2 tablespoons.  Add the bouillon paste and pour the water over top.
Start your slow cooker on high for an hour or more until the ground beef is browned. Stir the meat and then switch to low for an additional 2-4 hours.   Drain the meat.  Mix in the reserved 2 tablespoons of seasoning and serve it with your favorite taco fixins.

For Fresh Ground Beef: If you want to use fresh ground beef, follow the same recipe, but thoroughly mix the fresh ground beef with the water and seasonings in the slow cooker before cooking (and sometime during cooking if possible).  This will eliminate the meat from clumping. For cook temp and time, cook on high for 3 hours.

“LIKE” our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/lowcarbcrock

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 lowcarbcrock You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


  1. Can you use Ground Turkey or CHicken?

  2. Anonymous says:

    This worked just fine and I appreciated the ease of doing it.

  3. Can you use the frozen beef that comes in a tube shaped package, or does it have to be from a tray? Also, would this recipe still work if I doubled it?

    • Hi Sara:

      I have never used the tube shaped meat package before, but I think it would be ok. Yes – you can double this recipe.


    • I tried it using the tube ground beef, and it did work, but it took 2 extra hours to cook until it wasn’t pink anymore. I also think the meat from the tray would brown up more nicely and not clump as much. My verdict: the tube meat works in a pinch, but the tray meat is better.

  4. Anonymous says:

    Since we have “Taco Monday” at my house, I always make a huge batch of taco meat ahead of time and freeze portions as you mentioned above. I always add one large shredded russet potato per pound of meat to “stretch” the hamburger meat (something my mom always did when I was a kid). Do you think I could add my potato at the beginning of the recipe? Or wait until the meat is defrosted/cooked? I’m also thinking I should double up on the spices. THjoughts?

    • I think adding the potato at the beginning would be fine. The cook time on this is only 3 to 4 hours. I’m not sure that would be enough time to cook the potato enough, but since your shredding it, it might be. I think doubling up on the spice just because of the addition of one potato would be too much. I would start with 25% extra of each spice. You can always add more at the end if need be. You will most like need more salt for sure due to the potato. Good luck!

  5. Wanted to make this but when I use my crockpot I’m heading off to work so cooking at one temp for an hour then another for the rest of the time makes it hard.

    Any suggestions?

    • I think it would be ok to cook on low the entire time. I am a bit of a freak when it comes to food safety (which is why I start it on high). However, I know a lot of people who cook meat from frozen in their slow cookers on low. It just isn’t something I have a lot of experience with. I would use your judgement. Otherwise – this recipe freezes well. You could make it when your home and have it for later.

  6. I need to be able to print your recipes to use them.

  7. When you say ‘drain the meat,’ do you mean to pour off everything that was in the crockpot? Also, a slow cooker (only cooks on bottom) is different from a crockpot (cooks all around). Does it matter which I use for this recipe? Thank you.

  8. This recipe was awesome. I didn’t have tomato sauce and used a bottle of taco bell taco sauce instead. I will never make my taco meat any other way! Thanks so much for sharing!

  9. Looks easy and good

  10. This was actually surprisingly really good!! I didn’t think it would be all that since its just so simple, but it was excellent. I ended up just cooking it for around 2 1/2 hours after that first 1 when it browned because I was hungry. I served it over romaine lettuce with some sour cream, yellow onion, and cheese. I didn’t have beef paste so I just added a bit more salt at the end, it did the trick like you said. I didn’t know that frozen beef crumbles so well, I always wondered how people how their beef that crumbly because I always ended up with clumps, apparently that is the key. Thank you for this recipe.

Leave a Comment