Crock Pot Ground Beef Recipes: 5 Low-Carb Options You’ll Love

Did you know that 68% of home cooks struggle to find healthy slow cooker recipes that don’t sacrifice flavor? If you’re looking for delicious Crock Pot ground beef recipes that won’t derail your low-carb lifestyle, you’re in the right place. These five easy Crock Pot ground beef recipes combine convenience with nutrition, allowing you to enjoy hearty meals without the carb overload. Whether you’re following a keto diet or simply trying to reduce your carbohydrate intake, these slow-cooked ground beef dishes deliver on taste while keeping carbs in check.

Crock Pot Taco Soup

Ingredients List

• 2 pounds lean ground beef, browned and drained
• 1 medium onion, diced (about 1 cup)
• 2 bell peppers, any color, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (14.5 oz) beef broth (or 2 cups homemade)
• 2 tablespoons taco seasoning (homemade preferred for lower carbs)
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Substitution Options:

• Replace beef with ground turkey for a leaner option
• Swap bell peppers with poblano peppers for a spicier kick
• Use chicken broth instead of beef broth if preferred

Timing

• Preparation time: 15 minutes (30% less than traditional taco soups)
• Cooking time: 4 hours on high or 6-8 hours on low
• Total time: 4 hours 15 minutes to 8 hours 15 minutes

Step-by-Step Instructions

Step 1: Prepare the Ground Beef

Brown the ground beef in a skillet over medium-high heat until no pink remains. Drain excess fat and transfer to your Crock Pot. Pro tip: Add a tablespoon of butter while browning for enhanced flavor without adding significant carbs.

Step 2: Add Vegetables and Seasonings

Add the diced onion, chopped bell peppers, and minced garlic to the Crock Pot. Stir in the taco seasoning, cumin, oregano, and paprika, ensuring the meat and vegetables are evenly coated with the spice blend.

Step 3: Pour in Liquids

Add the diced tomatoes with green chilies and beef broth to the Crock Pot. Stir well to combine all ingredients. The liquid should just cover the ingredients – add a bit more broth if needed.

Step 4: Cook to Perfection

Cover and cook on high for 4 hours or on low for 6-8 hours. The longer cooking time on low heat allows the flavors to meld beautifully while maintaining the texture of the ground beef.

Step 5: Serve and Garnish

Ladle the soup into bowls and top with your favorite low-carb garnishes like shredded cheese, sour cream, diced avocado, or chopped fresh cilantro. A squeeze of lime juice adds brightness without adding carbs.

Nutritional Information

Per serving (approximately 1.5 cups):

• Calories: 310
• Protein: 28g
• Fat: 18g
• Net carbs: 5g
• Fiber: 2g
• Total carbs: 7g
• Sodium: 620mg (varies depending on broth used)

Healthier Alternatives for the Recipe

• Lower Sodium Version: Use low-sodium beef broth and reduce added salt. This cuts sodium content by approximately 35% while maintaining flavor.
• Higher Protein Option: Add 1/2 cup of black soybeans (one of the lowest-carb beans available) to increase protein and fiber.
• Dairy-Free Version: Skip cheese garnish and use coconut cream instead of sour cream.
• Extra Vegetables: Add 2 cups of chopped spinach or kale in the last 30 minutes of cooking for added nutrients with minimal carb impact.

Serving Suggestions

This low-carb taco soup pairs perfectly with:

• Crispy pork rinds instead of tortilla chips
• A side of cauliflower “rice” seasoned with lime and cilantro
• Sliced avocado topped with a sprinkle of Tajin seasoning
• A simple side salad dressed with olive oil and lime juice

For special occasions, serve in hollowed-out mini bell peppers as an appetizer version that’s sure to impress your guests.

Common Mistakes to Avoid

• Overcooking the ground beef: Brown it just until no pink remains – overcooking before slow cooking can make it dry and tough.
• Adding too much liquid: Unlike traditional soups, low-carb versions need less liquid since they don’t have starches to absorb it. Start with less and add more if needed.
• Using pre-packaged taco seasoning: Many contain added sugars and starches. Make your own blend to save 4-5g of carbs per serving.
• Not tasting before serving: Always check seasoning levels before serving, as slow cooking can mellow spices. You may need to brighten flavors with fresh herbs or a squeeze of lime.

Storing Tips for the Recipe

• Refrigeration: Store in airtight containers for up to 4 days. The flavors actually improve overnight!
• Freezing: Portion into individual freezer-safe containers and freeze for up to 3 months. Leave 1/2 inch of space at the top for expansion.
• Reheating: Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat, adding a splash of broth if needed to restore consistency.
• Meal Prep: This soup makes excellent meal prep for the week. Prepare garnishes separately and add fresh when serving.

Crock Pot Stuffed Bell Peppers

Ingredients List

• 1.5 pounds lean ground beef
• 6 large bell peppers, tops removed and seeded
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 small zucchini, diced small
• 1 cup cauliflower rice
• 1 can (14.5 oz) diced tomatoes, drained (reserve liquid)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Substitution Options:

• Ground chicken or turkey instead of beef
• Mushrooms can replace some or all of the cauliflower rice
• Swiss or provolone cheese instead of mozzarella

Timing

• Preparation time: 20 minutes
• Cooking time: 3-4 hours on high or 5-6 hours on low
• Total time: 3 hours 20 minutes to 6 hours 20 minutes

Step-by-Step Instructions

Step 1: Prepare Bell Peppers

Cut the tops off the bell peppers and remove seeds and membranes. If needed, slice a tiny bit off the bottoms to help them stand upright in the Crock Pot, being careful not to cut through the pepper.

Step 2: Prepare the Filling

Brown ground beef with onion and garlic until beef is no longer pink. Drain excess fat. Add zucchini, cauliflower rice, drained diced tomatoes, tomato paste, and seasonings. Stir well and cook for 2-3 minutes to blend flavors.

Step 3: Stuff the Peppers

Fill each bell pepper with the meat mixture. Don’t pack too tightly – leave a little room for the filling to expand.

Step 4: Set Up the Crock Pot

Pour the reserved tomato liquid into the bottom of the Crock Pot. Arrange stuffed peppers standing upright. The liquid should come about 1/2 inch up the sides of the peppers.

Step 5: Cook

Cover and cook on high for 3-4 hours or on low for 5-6 hours, until peppers are tender but still hold their shape.

Step 6: Add Cheese and Finish

About 15-20 minutes before serving, sprinkle the tops of peppers with mozzarella and Parmesan cheese. Cover and cook until cheese melts.

Nutritional Information

Per stuffed pepper:

• Calories: 290
• Protein: 24g
• Fat: 17g
• Net carbs: 8g
• Fiber: 3g
• Total carbs: 11g
• Sodium: 430mg

Healthier Alternatives for the Recipe

• Mediterranean Version: Add 2 tablespoons of chopped olives, 1 teaspoon of oregano, and use feta cheese instead of mozzarella.
• Mexican-Inspired: Use taco seasoning instead of Italian herbs, add a diced jalapeño, and top with pepper jack cheese.
• Higher Fiber Option: Mix in 2 tablespoons of ground flaxseed with the filling to increase fiber by 4g per serving.

Serving Suggestions

• Serve with a side of simple arugula salad dressed with olive oil and lemon juice
• Spoon a tablespoon of warm marinara sauce over the top for extra flavor
• Add a dollop of ricotta cheese on top for a creamy finish
• Garnish with fresh basil chiffonade for a pop of color and fresh flavor

Common Mistakes to Avoid

• Undercooking the vegetables in the filling: Partially cook the cauliflower rice and zucchini first to prevent excess water during slow cooking.
• Overstuffing the peppers: This can lead to filling spilling out and undercooking in the center.
• Not seasoning adequately: The peppers themselves need seasoning – a light sprinkle of salt inside each pepper before filling enhances flavor dramatically.
• Setting peppers too loosely: If they tip over during cooking, the filling may spill out. Arrange them tightly or use a piece of aluminum foil crumpled between peppers to keep them upright.

Storing Tips for the Recipe

• Refrigeration: Store cooled stuffed peppers in airtight containers for up to 3 days.
• Freezing: These freeze exceptionally well. Cool completely, wrap individually in plastic wrap, then aluminum foil, and freeze for up to 2 months.
• Reheating: Thaw overnight in the refrigerator. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes until heated through.
• Make-Ahead Option: Prepare the filling and stuff peppers up to 24 hours ahead. Refrigerate and add 30 minutes to cooking time when starting from cold.

Crock Pot Cheeseburger Soup

Ingredients List

• 1.5 pounds ground beef
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 small head cauliflower, cut into small florets (about 3 cups)
• 4 cups beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 8 oz cream cheese, softened and cubed
• 1.5 cups shredded cheddar cheese
• 1/2 cup heavy cream
• Salt and pepper to taste

Substitution Options:

• Ground chicken or turkey can replace beef
• Vegetable broth can substitute for beef broth
• Coconut cream can replace heavy cream for a dairy-free option

Timing

• Preparation time: 15 minutes
• Cooking time: 4 hours on high or 6-7 hours on low
• Total time: 4 hours 15 minutes to 7 hours 15 minutes

Step-by-Step Instructions

Step 1: Brown the Meat

In a skillet, brown ground beef with onion and garlic until no pink remains. Drain excess fat and transfer to the Crock Pot.

Step 2: Add Vegetables and Broth

Add celery, cauliflower florets, beef broth, Dijon mustard, Worcestershire sauce, parsley, and thyme to the Crock Pot. Stir to combine.

Step 3: Cook

Cover and cook on high for 4 hours or on low for 6-7 hours, until cauliflower is tender.

Step 4: Add Dairy Components

About 30 minutes before serving, add cream cheese cubes and stir until melted. Add shredded cheddar and heavy cream. Stir until cheese is completely melted and soup is smooth. Season with salt and pepper to taste.

Step 5: Blend Partially (Optional)

For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.

Nutritional Information

Per serving (approximately 1.5 cups):

• Calories: 420
• Protein: 25g
• Fat: 33g
• Net carbs: 4g
• Fiber: 1g
• Total carbs: 5g
• Sodium: 690mg

Healthier Alternatives for the Recipe

• Lower Fat Version: Use 90% lean ground beef and replace half the heavy cream with unsweetened almond milk.
• Dairy Sensitive Option: Use coconut cream instead of heavy cream and dairy-free cheese alternatives.
• Higher Fiber Version: Add 1 cup of chopped spinach in the last 10 minutes of cooking.

Serving Suggestions

• Garnish with cooked, crumbled bacon bits and green onions
• Serve in bread bowls made from hollowed-out low-carb rolls for a special treat
• Add dill pickle relish on top for an authentic cheeseburger experience
• Pair with a simple side salad dressed with ranch dressing

Common Mistakes to Avoid

• Adding dairy too early: Adding cream and cheese too early can cause curdling – always add in the final 30 minutes of cooking.
• Cooking on too high heat after adding dairy: Keep on low or warm setting after adding dairy components.
• Not softening cream cheese: Cold cream cheese won’t blend smoothly. Let it sit at room temperature for 30 minutes before adding.
• Using pre-shredded cheese: These often contain anti-caking agents that can make the soup grainy. Shred your own for best results.

Storing Tips for the Recipe

• Refrigeration: Store in airtight containers for up to 3 days. The soup will thicken when cold.
• Freezing: Not recommended due to dairy content, which can separate when frozen and thawed.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. You may need to add a splash of broth or cream to restore consistency.
• Meal Prep: The base soup (before adding dairy) can be prepared and frozen. Add dairy components when reheating.

Crock Pot Italian Meatballs

Ingredients List

• 2 pounds ground beef
• 1 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1/4 cup heavy cream
• 2 large eggs
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups low-carb marinara sauce (check labels for sugar content)
• 1 cup shredded mozzarella cheese (for topping)

Substitution Options:

• Ground pork or a beef/pork mixture can replace all ground beef
• Coconut flour can substitute for almond flour (use 2 tablespoons instead of 1/4 cup)
• Use crushed pork rinds instead of almond flour for extra protein

Timing

• Preparation time: 25 minutes
• Cooking time: 3-4 hours on high or 5-6 hours on low
• Total time: 3 hours 25 minutes to 6 hours 25 minutes

Step-by-Step Instructions

Step 1: Prepare the Meatball Mixture

In a large bowl, combine ground beef, Parmesan cheese, almond flour, heavy cream, eggs, minced garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes if using. Mix gently with your hands until just combined – overmixing will make tough meatballs.

Step 2: Form the Meatballs

Form the mixture into approximately 24 meatballs, each about 1.5 inches in diameter. For perfectly uniform meatballs, use a cookie scoop or measuring spoon to portion the meat.

Step 3: Arrange in Crock Pot

Pour 1/2 cup of marinara sauce into the bottom of the Crock Pot. Arrange meatballs in a single layer if possible. Pour remaining sauce over the meatballs.

Step 4: Cook

Cover and cook on high for 3-4 hours or on low for 5-6 hours, until meatballs are cooked through and reach an internal temperature of 160°F.

Step 5: Add Cheese

About 15 minutes before serving, sprinkle mozzarella cheese over the top of the meatballs. Cover and continue cooking until cheese melts.

Nutritional Information

Per serving (4 meatballs with sauce):

• Calories: 390
• Protein: 32g
• Fat: 26g
• Net carbs: 4g
• Fiber: 1g
• Total carbs: 5g
• Sodium: 720mg

Healthier Alternatives for the Recipe

• Lower Fat Version: Use 90% lean ground beef and reduce Parmesan to 3/4 cup.
• Dairy-Free Option: Replace heavy cream with unsweetened almond milk and use dairy-free cheese alternatives.
• Extra Vegetables: Mix in 1/2 cup finely chopped spinach or 1/4 cup grated zucchini into the meatball mixture for added nutrients.

Serving Suggestions

• Serve over zucchini noodles for a complete low-carb pasta alternative
• Offer with roasted spaghetti squash for a more substantial meal
• Create meatball “sliders” using halved portobello mushroom caps as buns
• Serve with a simple Caesar salad (no croutons) for a restaurant-worthy meal

Common Mistakes to Avoid

• Making meatballs too large: Larger meatballs cook unevenly in a Crock Pot; keep them 1.5 inches or smaller.
• Skipping the bottom layer of sauce: This prevents sticking and burning on the bottom of the Crock Pot.
• Opening the lid too frequently: Each time you open the lid, you add 15-20 minutes to the cooking time.
• Using sauce with added sugar: Many commercial marinara sauces contain added sugars that increase the carb count significantly.

Storing Tips for the Recipe

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Meatballs freeze exceptionally well, with or without sauce. Freeze in single layers initially, then transfer to freezer bags for up to 3 months.
• Reheating: Thaw overnight in the refrigerator. Reheat in the microwave for 1-2 minutes or in a saucepan over medium-low heat.
• Make-Ahead Option: Form meatballs and freeze raw for future use. Thaw completely before cooking in the Crock Pot.

Crock Pot Mexican Casserole

Ingredients List

• 1.5 pounds ground beef
• 1 medium onion, diced
• 2 bell peppers (any color), diced
• 1 jalapeño, seeded and minced (optional)
• 3 cloves garlic, minced
• 2 tablespoons taco seasoning (homemade preferred for lower carbs)
• 1 can (4 oz) diced green chilies
• 1 can (14.5 oz) diced tomatoes, drained
• 2 cups cauliflower rice
• 1/2 cup beef broth
• 1 cup shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced (for serving)
• Sour cream (for serving)

Substitution Options:

• Ground turkey can replace ground beef
• Swiss chard or kale can replace one bell pepper for added nutrients
• Chicken broth can substitute for beef broth

Timing

• Preparation time: 20 minutes
• Cooking time: 3-4 hours on high or 5-6 hours on low
• Total time: 3 hours 20 minutes to 6 hours 20 minutes

Step-by-Step Instructions

Step 1: Brown the Meat and Vegetables

In a large skillet over medium-high heat, brown ground beef with onion until beef is no longer pink. Add bell peppers, jalapeño if using, and garlic. Cook for an additional 2-3 minutes. Drain excess fat.

Step 2: Season the Mixture

Add taco seasoning to the meat mixture and stir to coat evenly. Cook for 1 minute to activate the spices.

Step 3: Transfer to Crock Pot

Transfer the meat mixture to your Crock Pot. Add diced green chilies, drained diced tomatoes, cauliflower rice, and beef broth. Stir to combine all ingredients.

Step 4: Cook

Cover and cook on high for 3-4 hours or on low for 5-6 hours.

Step 5: Add Cheese

About 15 minutes before serving, sprinkle shredded cheese over the top. Cover and continue cooking until cheese is melted.

Step 6: Serve

Stir in half the cilantro. Serve topped with remaining cilantro, diced avocado, and a dollop of sour cream.

Nutritional Information

Per serving (approximately 1.5 cups):

• Calories: 360
• Protein: 26g
• Fat: 24g
• Net carbs: 6g
• Fiber: 3g
• Total carbs: 9g
• Sodium: 580mg

Healthier Alternatives for the Recipe

• Spicier Version: Add 1/2 teaspoon cayenne pepper to the seasoning mix and use pepper jack cheese.
• More Vegetables: Add 1 cup of chopped zucchini or yellow squash with the other vegetables.
• Dairy-Free: Omit the cheese and top with extra avocado for creaminess.

Serving Suggestions

• Serve in lettuce cups for a handheld option
• Top with a fried egg for a breakfast-inspired dinner
• Add a side of simple guacamole for extra healthy fats
• Offer with a side of jicama sticks for a crunchy, low-carb alternative to tortilla chips

Common Mistakes to Avoid

• Not draining the tomatoes: Excess liquid can make the casserole too soupy.
• Adding raw cauliflower rice too early: This can result in mushy texture. For firmer texture, add cauliflower rice during the last hour of cooking.
• Using pre-made taco seasoning: Many contain added sugars and starches. Make your own blend with cumin, chili powder, garlic powder, oregano, paprika, and salt.
• Skipping the browning step: Browning the meat and sweating the vegetables releases excess moisture and intensifies flavors.

Storing Tips for the Recipe

• Refrigeration: Store in airtight containers for up to 4 days.
• Freezing: Freeze in portion-sized containers for up to 3 months. The texture of the cauliflower rice may change slightly.
• Reheating: Thaw overnight in the refrigerator. Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Meal Prep: This casserole tastes even better the next day as flavors continue to meld.

Conclusion

These Crock Pot ground beef recipes prove that low-carb eating doesn’t mean sacrificing flavor or convenience. By using your slow cooker and quality ingredients, you can enjoy hearty, satisfying meals that support your low-carb lifestyle. Each recipe offers a perfect balance of protein, healthy fats, and minimal carbohydrates while delivering maximum flavor and comfort.

Have you tried any of these Crock Pot ground beef recipes? We’d love to hear your feedback in the comments section below! Don’t forget to subscribe to our blog for more delicious low-carb recipes delivered straight to your inbox.

FAQs

Can I use frozen ground beef in these Crock Pot recipes?

No, it’s not recommended to use frozen ground beef in slow cooker recipes. For food safety reasons, ground beef should be fully thawed and browned before adding to your Crock Pot. This ensures it reaches a safe temperature quickly enough to prevent bacterial growth.

How can I make these recipes even lower in carbs?

To further reduce carbs, you can omit the onions or reduce the amount, use less tomato products (which contain some natural sugars), and increase the fat content by adding more cheese or cream. Always check labels on canned products for hidden carbs.

Can I cook these recipes on high to save time?

Yes, all these recipes can be cooked on high for about half the time indicated for low setting. However, slow cooking on low generally produces more tender results and better flavor development, especially for ground beef recipes.

Are these recipes suitable for meal prep?

Absolutely! The taco soup and stuffed peppers freeze exceptionally well. The cheeseburger soup is best made fresh or refrigerated for up to 3 days. Always cool completely before storing and use proper food storage containers.

How do I know when my Crock Pot meal is done?

Ground beef should reach an internal temperature of 160°F (71°C). For these recipes, you’ll also want to ensure vegetables are tender. If using an older Crock Pot model, you might need to add 30-60 minutes to cooking times as newer models tend to cook hotter.

Can I double these recipes?

Yes, but you’ll need a larger slow cooker (at least 6-7 quarts) and may need to increase cooking time by 1-2 hours. Never fill your Crock Pot more than 2/3 full for optimal cooking.

What’s the best ground beef to use for slow cooker recipes?

For most slow cooker ground beef recipes, 85-90% lean ground beef works best. It has enough fat for flavor but won’t make the dish greasy. Very lean ground beef (93% or higher) can become dry, while higher fat content (80% or less) may make dishes too greasy.