Looking to up your lunchtime game? Slow Cooker Taco Salad is a fantastic way to pre-plan a lovely lunch that will keep you satisfied all week long. On your next lazy Sunday afternoon, simply drop some ground beef into your slow cooker with a jar of salsa verde, a can of great northern beans, a bit of onion, and a few red sweet peppers. Then, go about your day and soon you’ll have the tasty and versatile base for your very own Slow Cooker Taco Salad. This is sure to become a new go-to for those busy weeks. It really is exciting when a quick, delicious, and budget-friendly meal comes together to check all your boxes!


  • 1 1/2 pounds ground beef or ground turkey
  • 1 (16-ounce) jar salsa verde
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 2 cups sweet onion, cut into thin wedges
  • 3/4 cup red sweet pepper, coarsely chopped
  • 6 cups romaine lettuce
  • 3 cups corn tortilla chips
  • 1 cup Monterey Jack cheese, shredded
  • 3/4 cup frozen corn kernels, thawed
  • 1 avocado, chopped
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup sour cream


Step 1 –In a large skillet over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes. Drain and discard the excess grease.

Step 2 –In a 4-quart slow cooker, add the cooked beef, the salsa verde, the beans, the onion, and the red sweet pepper and stir to combine.

Step 3 –Cover the slow cooker and cook the beef mixture, on low heat, about 5-6 hours, or on high heat, about 2 hours 30 minutes-3 hours.

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Step 4 –In a large salad bowl, add the romaine lettuce and top with the tortilla chips.

Step 5 –Top the tortilla chips with 1/2 of the beef mixture, then sprinkle with the cheese, the corn, the avocado, and the tomatoes. Reserve the remaining beef mixture for another use.

Step 6 –Serve the taco salad topped with the sour cream.