Easy Slow Cooker Turkey Taco Filling for Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and properly seated in the base. Have all your ingredients measured and ready to go.

Rinsing and draining the black beans is a critical step to ensure the final texture of your taco filling is not too watery.

If using a large packet of seasoning, check the weight to ensure it matches the intensity of the flavor you prefer for two pounds of meat.

Instructions

Preparation and Assembly

1. 1Combine Ingredients
   Place the ground turkey into the bottom of the slow cooker insert. Add the drained black beans on top, sprinkle the taco seasoning packet evenly over the meat, and pour the tomato sauce over the entire mixture.
   Look for All ingredients are added to the slow cooker insert.
   Tip Do not stir the mixture yet; the heat will distribute the flavors as it cooks.

The ingredients are layered in the slow cooker in the correct order. The turkey is at the bottom, topped with beans, seasoning, and sauce. The slow cooker is covered, and the heat is set to low to begin the gentle cooking process.

Slow Cooking

2. 2Slow Cook
   Cover the slow cooker with the lid. Set the temperature to low and cook for 4 hours, or until the turkey is fully cooked through to an internal temperature of 165°F (74°C).
   Look for The turkey is opaque and fully cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the lid stays sealed tightly to maintain the internal cooking temperature.

The meat is cooking steadily. You should notice the aroma of spices filling the kitchen. The turkey is undergoing a transformation as it cooks in the flavorful sauce, ensuring that it remains tender and moist throughout the four-hour duration.

Final Stir and Serve

3. 3Finish and Serve
   Remove the lid and use a large spoon to break apart any large clumps of turkey. Stir the mixture thoroughly to combine the sauce and seasonings with the meat and beans. Serve immediately in crispy taco shells.
   Look for The mixture is thickened and well-combined.
   Tip Taste and adjust seasoning if necessary before serving.

The meat is fully cooked and the sauce has thickened. After breaking up the meat with a spoon and stirring, the filling is uniform in appearance and ready to be served in warm, crispy shells for a delicious meal.

Common mistakes

A common mistake is overcrowding the slow cooker or failing to break the meat apart after it has finished cooking. While you add the meat in a block, you must stir and break it up thoroughly at the end to achieve the classic taco meat texture.

Another error is adding too much extra liquid; rely on the tomato sauce provided, as the meat will release its own moisture during the slow cooking process.

How to tell it’s done

The filling is done when the turkey is fully cooked through and reaches an internal temperature of 165°F (74°C). At this point, the meat will have lost its pink color and the texture will be tender.

The tomato sauce and spices should have combined to create a rich, thickened consistency that clings to the meat and beans, making it easy to scoop into shells.

• Poultry: 165°F (74°C) in the thickest part