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5 from 6 votes

Crock Pot Taco Salad Recipe

Crock Pot Taco Salad Recipe is perfect for busy weeknights. You can enjoy this meal with very little work and hardly any clean up.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Crock Pot Taco Salad Recipe
Servings: 6
Calories: 731kcal
Author: Eating on a Dime


  • 2 lbs ground beef
  • ½ onion (diced)
  • 1 cup salsa
  • 1/2 cup water
  • 2 Tbsp taco seasoning
  • 1 can black beans (15 oz can, rinsed and drained)
  • 6 cups romaine lettuce (chopped)
  • 1 cup cherry tomatoes (cut in half)
  • 1/4 red onion (diced)
  • 1 bunch cilantro (chopped)
  • 1 avocado (diced)
  • 2 cups tortilla chips
  • 1/4 cup sour cream


  • Brown the ground beef in a large skillet over medium high heat with the diced onion.  Drain off the excess grease and place the beef and onion mixture in a crock pot. 
  • Add in the black beans, salsa, water and taco seasoning.  Stir to combine.  Cover and cook on low for 5-6 hours or on high for 3 hours. 
  • Then it’s time to assemble the salads. 
  • Place the lettuce in a large bowl.  Top with the tortilla chips, beef mixture, cilantro, tomatoes, cheese, red onion, avocado and sour cream. 
  • Serve immediate and enjoy! 


This recipe can easily be made with ground turkey as well.
Store the leftover beef mixture in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.
You can easily top this salad with your favorite taco salad toppings: jalapeños, bell peppers, salsa, olives, etc. 


Calories: 731kcal | Carbohydrates: 46g | Protein: 35g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 112mg | Sodium: 687mg | Potassium: 1128mg | Fiber: 10g | Sugar: 5g | Vitamin A: 4653IU | Vitamin C: 13mg | Calcium: 154mg | Iron: 6mg