Crockpot Ground Beef Tacos with Pepperoncini
These Slow Cooker Mississippi Tacos take the bold flavors of Mississippi-style cooking and turn them into a savory taco filling. Ground beef cooks with ranch seasoning, brown gravy mix, butter, and pepperoncini for a rich, tangy, and slightly buttery flavor that works perfectly in tacos.
Servings: 6
Calories: 589kcal
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
Calories: 589kcal | Carbohydrates: 20g | Protein: 30g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 126mg | Sodium: 1001mg | Potassium: 397mg | Fiber: 2g | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 4mg | Vitamin D: 0.3µg | Calcium: 293mg | Iron: 4mg