This is a recipe I got from the Ivillage South Beach Message Boards many moons ago. I’ve adapted it a little over the years to our family’s tastes but it is still high fiber and low fat and delicious. This is very easy over rice or in a salad or even wrapped up in a tortilla if you don’t mind it being a little messy.

Linked up at Recipe Round Up

Crock-Pot Taco Junk

Rating: 51

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yield: 4-6


1 Pound Ground Turkey or Lean Beef
1-14 ½ Ounce Can Diced Tomatoes, No Sugar Added
1-14 ½ Ounce Can Black Beans, Drained and Rinsed
1- 14 ½ Ounce Can Garbanzo Beans/Chickpeas, Drained
1- Envelope of Taco Seasoning ( I prefer to use the low sodium)
1- Envelope Dry Ranch Dressing Mix
1-Can Corn, Drained (optional)
2 Cups of Salsa or Picante Sauce (you decide how hot you want it!)


  1. Lightly brown the turkey or beef in a pan and drain.
  2. Add the meat and all other ingredients to your crockpot.
  3. Mix.
  4. Cover and heat on high for 4 hours.
  5. Mix well before serving.


Caution-do not overcook the meat when browning. You just want to get it going. I like to add a can of corn to this recipe to add a little color. You can also add chopped fresh jalapenos or canned jalapenos. Serve with shredded cheddar cheese and if desired, sour cream. Serving size will depend on how you serve this (and whether you have teenagers).