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Cowboy Crockpot Taco Bowls

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These Cowboy Crockpot Taco Bowls are a hearty, hands-off Tex-Mex dinner packed with ground beef, beans, corn, and bold spices, all slow-cooked to perfection. Perfect for busy nights, meal prep, or feeding a crowd, this recipe is customizable, comforting, and bursting with flavor.

Ingredients

Scale
  • 1.5 lbs (680g) ground beef (85% lean recommended)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes (with juices)
  • 1 cup salsa (chunky or smooth, your favorite variety)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup frozen corn (or fresh/canned, drained)
  • 1 large red bell pepper, diced
  • 1 cup beef broth (or chicken/vegetable broth)
  • 2 tablespoons chili powder (smoky chipotle preferred)
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional toppings: shredded cheddar or Monterey Jack cheese, avocado or guacamole, sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, crushed tortilla chips, lime wedges

Instructions

  1. In a large skillet over medium-high heat, add ground beef. Cook, breaking it up with a spoon, until no longer pink (5-7 minutes). Add diced onion and cook for another 2 minutes until softened. Stir in minced garlic and cook just until fragrant.
  2. If there is excess fat, carefully drain it off.
  3. Transfer the cooked beef mixture to a 6-quart (or larger) slow cooker.
  4. Add fire-roasted tomatoes (with juices), salsa, black beans, pinto beans, corn, diced red bell pepper, and beef broth to the slow cooker.
  5. Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
  6. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir once or twice if possible.
  7. Before serving, taste and adjust seasoning as needed. If too thick, add a splash of broth or water; if too thin, cook uncovered for 15-20 minutes.
  8. Serve hot in bowls over rice, quinoa, or crushed tortilla chips. Add desired toppings such as cheese, avocado, sour cream, cilantro, jalapeños, or lime wedges.

Notes

For a vegetarian version, skip the beef and double the beans or add diced sweet potatoes. Use veggie broth for a meatless meal. If you like a thicker texture, mash a few beans during the last 30 minutes of cooking. Leftovers keep well in the fridge for up to 4 days or freeze for up to 2 months. Always taste and adjust seasoning before serving. Top with your favorite garnishes for extra flavor and texture.

Nutrition

Keywords: cowboy taco bowls, crockpot taco bowls, slow cooker taco bowls, Tex-Mex dinner, hearty taco bowls, easy crockpot dinner, meal prep taco bowls, gluten-free taco bowls, family dinner, comfort food

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