Slow-Cooker Taco Meat with Veggies + More Summer Slow-Cooker Recipes

Aug 18 2020
Who says slow cookers are just for cold-weather meals? Take your taco night up a notch with this summer-ready recipe! The seasoned ground beef is supersized with lots of veggies, and it’s ready to rock your tacos…

Hungry Girl's Healthy HG-rific Taco Meat Recipe

Print HG-rific Taco Meat Print

1/6th of recipe (about 2/3 cup): 152 calories, 4g total fat (1.5g sat. fat), 661mg sodium, 11g carbs, 2.5g fiber, 4g sugars, 18.5g protein

Click for WW Points® value*

Prep: 10 minutes
Cook: 3 - 4 hours on high or 7 - 8 hours on low
Cool: 10 minutes


1 lb. raw extra-lean ground beef (at least 96% lean)

2 1/2 cups finely chopped white mushrooms

2 1/2 cups finely chopped brown mushrooms

1 cup finely chopped bell pepper

1 cup finely chopped onion

1/3 cup seeded and finely chopped jalapeño pepper

2 tbsp. chili powder

1 tbsp. chopped garlic

1 1/2 tsp. salt

1 tsp. ground cumin

1/4 tsp. black pepper

2 tbsp. cornstarch


Add all ingredients except cornstarch to a slow cooker. Mix thoroughly, breaking up the ground beef.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until beef is fully cooked.

Turn slow cooker to low (if needed). In a small bowl, stir to dissolve cornstarch in 2 tbsp. cold water. Stir mixture into the contents of the slow cooker.

Let sit, uncovered, until slightly thickened, about 10 minutes.


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Chew on this:

Today, August 18th, is National Ice Cream Pie Day! Seems like as good a reason as any to make this Banana Split Pie.

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