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Slow Cooker Zingy Beef Tacos

by Clare Andrews from The Ultimate Slow Cooker Cookbook

This easy recipe leaves the hard work to the slow cooker. Simply pop in the taco filling ingredients in the morning and it'll be ready to serve by dinner time, spooned into taco shells and finished with your favourite toppings.

From the book


I love the fact that you can make this recipe your own. You can use more or less spice, or use minced lamb or pork instead of beef. Feel free to mix up the toppings, too. It’s a great sharing meal for the whole family without the stress. Get stuck in!

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1 large red onion, finely chopped
2 mixed peppers, deseeded and finely chopped
2 stocks of celery, finely chopped
2 small carrots, grated
1 tsp ground cumin
1 tsp onion granules
1 tsp garlic granules
½ tsp ground turmeric
1 tsp paprika
1 tsp piri-piri rub
750g lean minced beef
100ml water
sea salt and freshly ground black pepper
To serve:
12 taco shells
a handful of fresh coriander leaves
1 lime, quartered
½ iceberg lettuce, shredded
grated Cheddar cheese
picked red onions
1 red chilli, sliced


COOK 7 hours on low

Put all the ingredients into your slow cooker, season and stir well. Cook on low for 7 hours.

Serve in taco shells, with fresh coriander, a squeeze of lime juice and your selection of toppings.


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