Ingredients
Scale
- 2 lbs Lean Ground Beef (90/10) or Ground Turkey
- 2 packets Low-Sodium Taco Seasoning
- 1 jar (16 oz) Chunky Salsa (mild, medium, or hot)
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1/2 cup Beef Broth or Water
- Optional: 1 tbsp Garlic Powder
- For Serving: Tortillas, rice, shredded cheese, sour cream, and lime wedges
Instructions
- Preparation: Place the raw ground beef or turkey directly into the bottom of your slow cooker. You do not need to brown the meat beforehand; the slow cooker will handle the cooking and keep the meat incredibly tender. Pour the taco seasoning packets and garlic powder over the meat. Add the drained black beans and corn on top. Finally, pour the jar of salsa and the beef broth over everything. Do not worry about mixing it yet.
- Cooking: Cover the slow cooker with the lid. Set the temperature to “Low” for 6 to 8 hours or “High” for 3 to 4 hours. If you are leaving for work, the low setting is perfect. If you need a faster turnaround for dinner, the high setting works just as well. The moisture from the salsa and broth will steam the meat, ensuring it stays juicy and absorbs all the spices.
- Plating: Once the cook time is complete, use a wooden spoon or a meat masher to break the ground meat into small crumbles. Stir everything together so the salsa, beans, and corn are evenly distributed throughout the meat. Let it sit on the “Warm” setting for 10 minutes to allow the juices to thicken slightly. Serve the mixture in warm tortillas, over a bed of cilantro-lime rice, or as a high-protein topping for a salad.
- Cook Time: 4 hours 5 minutes