Toss raw ground beef in the crock and 2 other ingredients to get a meal so delicious your grandkids will be begging for more!

This 3-ingredient slow cooker taco meat is exactly what busy family nights call for: you literally toss a block of raw ground beef into the crock with just two other pantry staples, turn it on, and come back to tender, flavorful taco filling. It’s the kind of no-fuss, kid-approved meal that makes weeknights easier and still feels special enough that your grandkids will be begging for seconds (and packing leftovers for lunch). No browning on the stove, no pile of dishes—just simple comfort food, Midwest style.

Spoon this taco meat into warm flour or corn tortillas and set out bowls of shredded cheese, lettuce, diced tomatoes, sour cream, and salsa so everyone can build their own. It’s also wonderful over rice for easy taco bowls, or on top of a bed of lettuce for a quick taco salad. For a heartier spread, add chips and queso, a simple can of corn or black beans, and some sliced fruit on the side. Leftovers are perfect for nachos, quesadillas, or stuffing into baked potatoes for an easy second-night meal.

Servings: 6

2 pounds raw ground beef (80–90% lean, kept in a solid block)

Place the solid block of raw ground beef flat in the bottom of your slow cooker. It should look like a single brick of meat resting on the crock insert, not crumbled.

Sprinkle the taco seasoning evenly over the top of the raw ground beef, covering as much of the surface as you can.

Pour the salsa over the seasoned ground beef, spreading it gently with a spoon so the top is mostly coated. Do not stir or break up the meat yet.

Cover the slow cooker with the lid. Cook on LOW for 4–6 hours, or on HIGH for 2–3 hours, until the beef is fully cooked through and no pink remains in the center. Cooking times can vary by slow cooker, so check for doneness.

Once the beef is cooked, remove the lid. Use a large spoon or spatula to break the cooked ground beef into crumbles right in the slow cooker, mixing it well with the seasoned salsa. If there is more grease than you prefer, carefully tilt the crock and spoon or ladle off excess fat into a heat-safe container to discard.

Stir the taco meat again to make sure the seasoning and salsa are evenly distributed. Taste and adjust the seasoning if needed, adding a pinch of salt or a little more taco seasoning or salsa to your liking.

Turn the slow cooker to WARM and let the taco meat sit for 10–15 minutes so the flavors soak in and the mixture thickens slightly. Serve straight from the crock with tortillas and your favorite taco toppings.

For milder eaters, choose mild taco seasoning and mild salsa; you can always set out hot sauce on the side for spice-lovers. If your family likes things saucier, stir in an extra 1/4–1/2 cup of salsa after the meat is cooked. For a little sweetness that kids often enjoy, add 1–2 teaspoons of brown sugar along with the taco seasoning. To sneak in a bit more nutrition, you can finely chop a bell pepper or small onion and scatter it around the block of beef before cooking (this technically adds more ingredients, but it works beautifully with the same method). For leaner meat, use 90–93% lean ground beef; you may want to add an extra 1–2 tablespoons of salsa so it doesn’t dry out. You can also swap in ground turkey or chicken using the same process, but watch the cook time closely so it doesn’t overcook and dry out. Food safety tips: Always start with thoroughly thawed ground beef—do not put frozen meat in the slow cooker, as it can stay too long in the temperature “danger zone.” Make sure the taco meat reaches an internal temperature of at least 160°F (71°C) in the center; if you’re unsure, use an instant-read thermometer inserted into the thickest part before you break it up. Keep the lid on while cooking to maintain a safe, even temperature. Once cooked, don’t leave the taco meat sitting at room temperature for more than 2 hours (or 1 hour if it’s very hot in the kitchen). Cool leftovers promptly and store them in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 2–3 months. Reheat leftovers until steaming hot before serving.