Ingredients
Scale
- 2 lbs Lean Ground Turkey or Lean Ground Beef
- 2 cans (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1 jar (24 oz) Chunky Salsa (mild, medium, or hot)
- 2 packets Taco Seasoning (or 4 tablespoons homemade)
- 1/2 cup Beef or Chicken Broth
- Optional for serving: Shredded cheese, sour cream, cilantro, and tortilla chips
Instructions
- Step 1: Combine the Ingredients
Place the raw ground meat directly into the bottom of your slow cooker. Break it up slightly with a wooden spoon, but don’t worry about browning it first—the slow cooker handles that! Pour the drained black beans and corn over the meat. Sprinkle both packets of taco seasoning evenly across the top to ensure every bite is seasoned to perfection. - Step 2: Add the Liquid and Sauce
Pour the entire jar of salsa over the meat and vegetables. Add the half cup of broth to provide enough moisture for the meat to cook tenderly without drying out. Use your spoon to give everything a very light toss, though layering also works perfectly fine. Cover the crockpot with its lid. - Step 3: Slow Cook to Perfection
Set your slow cooker to “Low” for 7 to 8 hours or “High” for 3.5 to 4 hours. The long, slow heat breaks down the meat and allows the spices to penetrate deep into the beans and corn. You will know it is done when the meat is fully cooked through and the sauce has thickened slightly. - Step 4: Shred and Serve
Once the timer goes off, use a sturdy spoon or a meat masher to break the ground meat into small crumbles right inside the pot. Stir everything together so the salsa and juices coat every piece of protein. Serve the mixture hot over rice, in taco shells, or as a hearty dip with tortilla chips.
- Cook Time: 4 hours 5 minutes