Ingredients
Equipment
Method
- Place the ground beef into the slow cooker, ensuring it sits flat across the bottom insert. This creates an even foundation so the meat cooks uniformly, leaving a solid layer ready for the spices.
- Top the meat with taco seasoning, garlic powder, and salsa without stirring the mixture together. Leaving the liquids on top allows the spices to infuse the meat slowly, resulting in a rich red sauce resting over the beef.
- Cover the pot and cook on low for 6 hours or high for 3 hours until the meat is fully browned. Cooking it gently breaks down the proteins, leaving you with a completely tender, dark brown meat base.
- Drain the excess liquid from the pot and break up the beef thoroughly using a fork. Removing the excess moisture prevents soggy shells, yielding a thick, crumbly texture ready for garnishes.
Nutrition
Notes
Drain the excess liquid from the pot before serving; this ensures your taco shells remain crisp instead of becoming soggy at the dinner table.