Crock Pot BBQ Taco Salad

  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 5 hr
  • Total Time: 5 hours
  • Yield: 6 1x


Crock Pot BBQ Taco Salad {Gluten Free}




  • 1 lb ground beef (lean)
  • 1 cup pinto beans (or 2 cups canned and rinsed pinto beans)
  • 1/2 cup salsa or pico de gallo
  • 2 tsp BBQ seasoning (rub)
  • 1/4 cup tomato sauce
  • 1/2 tsp garlic
  • 1 tbsp olive or avocado oil
  • 1 tbsp chopped cilantro (optional)
  • dash of black pepper and sea salt


  • 35 cup lettuce/greens mix
  • 1/2 cup diced grape tomatoes
  • 1/4 cup diced zucchini
  • Bacon crumbles
  • Parmesan
  • Chili flakes
  • Optional sour cream topping. (I mixed 2 tbsp greek yogurt with 1 tbsp sour cream)


  1. First brown your meat in a skillet, drain the fat, and set aside.
  2. If you are going to use beans (not canned), first soak them and rinse. It’s best to soak overnight but if you don’t have time, then that’s fine. Place them in crock, add your seasoning and sauces, keep on low for 2 hrs, then add browned meat and cook high for another 3 hrs or so.
  3. Stir halfway drain any extra grease from meat.
  4. If you are going to use canned beans, rinse them thoroughly, and place in the crock pot with meat and sauces. cook on low for 5 -6 hrs or high for 3 to 4 hrs. Check half and stir with spoon. Then spoon out extra grease from meat.
  5. Once meat is done, arrange your salad and place meat on top. Add the extra fixins if desired. Such as parmesan cheese, sour cream, chili flakes, black pepper, etc.
  6. Meat serves 6. Salad serves one.


The meat/bean combo serves about 6. You can make multiple salads for one ore store the leftover meat for later. Also Freezes well!

  • Category: main/salad
  • Method: crockpot
  • Cuisine: mexican american

Keywords: crock pot, salad, tacos, healthy, slow cooker, beans, gluten free


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