Mississippi Crockpot Ground Beef Tacos
Crockpot Ground Beef Tacos are a good pick when regular taco night sounds a bit boring. The beef gets the full Mississippi treatment with ranch seasoning, brown gravy mix, butter and pepperoncini. It takes only 10 minutes to get the beef browned and everything into the slow cooker, and the finished beef is so good spooned into tortillas and topped with Monterey Jack cheese.
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This delicious dish is what happens when you combine juicy Mississippi roast flavors with south of the border elements. The tender beef, tangy pepperoncini and melty cheese make these the kind of treat that’s too good for Taco Tuesday only.
If tacos are already on your mind, you might also like Baked Rolled Tacos or Quesabirria Tacos. My easy Homemade Taco Seasoning Mix is handy for a classic taco night another time. For another ground beef dinner, try Slow Cooker Sloppy Joes or Beef Enchiladas.
Why You’ll Love It
- Quick prep: The beef is browned first, and the rest is mostly adding ingredients to the slow cooker. It’s a simple way to get taco filling started with only 10 minutes of hands-on prep.
- Different taco night: This isn’t standard taco packet beef. The ranch, gravy mix, butter and pepperoncini give it a Mississippi-style flavor that doesn’t need many toppings.
- Simple to serve: Spoon the finished beef mixture into tortillas, add cheese and toast the tacos in a skillet. The cheese melts into the filling and helps the tacos hold together.
- Easy leftovers: The cooked beef stores well and reheats quickly for tacos, bowls or nachos the next day.
What is Mississippi Beef?
Mississippi beef is usually beef cooked with ranch seasoning, gravy mix, butter and pepperoncini. It’s often made with a chuck roast, but this recipe uses ground beef for a taco filling.
Slow Cooker Beef Tacos Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Provolone cheese: Use provolone for a stronger Mississippi sandwich-style flavor.
- Taco bowls: Spoon the beef over rice with cheese, pepperoncini and salsa instead of making Crockpot ground beef tacos.
- Less salty filling: Skip the added salt at first and taste the cooked beef before adding any.
- Extra pepperoncini: Add more sliced pepperoncini on top of the tacos for a stronger briny bite.
- Different tortillas: Use flour tortillas for skillet-toasted tacos or warmed corn tortillas for a smaller taco. You’ll need 12 small flour tortillas (the 6-inch ones) or 6 to 8 of the 8-inch ones for this recipe. If using corn, warm them first because they crack more easily when cold.
Crockpot Ground Beef Tacos with Pepperoncini
Equipment
- Slow Cooker 4-Quart
- Skillet Large
- Metal Tongs Optional
Ingredients
- 1 ½ pounds ground beef
- 1 packet ranch seasoning
- 1 packet brown gravy mix
- ¼ cup pepperoncini peppers sliced
- 2 tablespoons pepperoncini juice
- 4 tablespoons butter
- ½ to 1 teaspoon salt
- ½ teaspoon black pepper
To Serve
- 12 flour tortillas 6-inch size
- 1 ½ cups Monterey Jack cheese about 6 ounces, shredded
Instructions
- Brown the beef in a skillet and drain off excess grease.
- Add the beef to your slow cooker.
- Stir in the salt, black pepper, pepperoncini with juice, ranch seasoning, brown gravy mix and butter.
- Cook on low for 4 to 5 hours.
- Serve in tortillas, topped with shredded cheese.
- Optional: Cook the tacos in a skillet to toast the outside and melt the cheese if you like.
Notes
- Break up the beef well: Smaller pieces absorb the ranch, gravy mix and pepperoncini juice more evenly.
- Warm the tortillas first: Warm tortillas fold around the beef more easily and are less likely to tear.
- Use a slotted spoon: If the beef has extra liquid in the slow cooker, a slotted spoon helps fill the tacos without soaking the tortillas.
- Tortilla size: If using 6-inch tortillas, you’ll need 12. If using 8-inch tortillas, you’ll need 6 to 8.
Nutrition Information
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Kim’s Top Tips
- Brown the beef first: Browning gives the meat better texture and lets you drain extra grease before the butter goes in.
- Use the pepperoncini juice: The juice seasons the beef more evenly than sliced peppers alone and your Crockpot ground beef tacos will taste better.
- Taste before salting: Ranch seasoning, brown gravy mix and pepperoncini juice are already salty and some brands are saltier than others, so be sure to not over-season.
- Stir before serving: The butter and seasonings can collect around the edges of the slow cooker, so give the beef a stir before filling the tortillas.
- Toast filled tacos carefully: Use medium heat if you toast the tacos in a skillet because tortillas can brown quickly once the cheese starts to melt.
How to Store
- Storage: Store leftover beef in an airtight container in the refrigerator for up to 4 days. Refrigerate it within 2 hours of cooking.
- Refrigerator: Keep the beef separate from tortillas and cheese so the tortillas don’t soften in storage.
- Freezing: Freeze the cooked beef filling in a sealed freezer-safe container for up to 2 months. Thaw it in the refrigerator before reheating.
- Reheating: Reheat the beef in a skillet over medium-low heat or in the microwave until hot. Add a splash of water or pepperoncini juice if the mixture seems dry.
Serving Suggestions
Serve Mississippi beef tacos with Cilantro Lime Rice or Crockpot Spanish Rice for a simple side. Spicy Corn Salsa and Pico de Gallo also fit the tangy beef well. For drinks, try a refreshing Pineapple Agua Fresca or this unusual Jalapeno Cucumber Lemonade.
Slow Cooker Pepperoncini Beef FAQs
Browning improves the texture and lets you drain off extra grease. Ground beef cooked straight in a slow cooker can end up clumpy.
Yes, the beef is good over tortilla chips with melted cheese, pepperoncini and salsa.
They’re tangy first, with mild heat from the pepperoncini. The beef won’t taste like a hot chili taco though.
