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Crockpot Taco Casserole Recipe

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4.1 from 4 reviews

This Crockpot Taco Casserole is a hearty, flavorful dish perfect for easy weeknight dinners. Ground beef is cooked with taco seasoning, beans, corn, and salsa, then layered with crunchy tortilla chips and melty Mexican cheese in the slow cooker for a comforting, cheesy casserole. Topped with fresh avocado, sour cream, tomatoes, cilantro, and lime wedges, it offers a delicious Tex-Mex twist that’s both satisfying and simple.

  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 small yellow onion, diced
  • 1 package mild taco seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 15-oz can mild red enchilada sauce
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can corn kernels, drained
  • 1 cup chunky salsa
  • 6 ounces corn tortilla chips, divided
  • 2 cups shredded Mexican cheese blend, divided

Toppings

  • Avocado slices
  • Sour cream
  • Diced tomatoes
  • Fresh chopped cilantro
  • Lime wedges

Instructions

  1. Prepare the Crockpot: Spray a 6-quart (or larger) crockpot with nonstick spray and set it aside to prevent sticking.
  2. Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook it for 7 to 10 minutes, breaking it apart as it cooks, until browned. Drain any excess grease to ensure a leaner dish.
  3. Add Seasonings and Mix-ins: Stir in the diced onion, taco seasoning, salt, black pepper, garlic powder, enchilada sauce, black beans, corn, and salsa into the cooked beef. Let this mixture cook together for 2 to 5 minutes to allow the flavors to meld.
  4. Layer in the Crockpot: Transfer the beef mixture into the crockpot. Add half of the corn tortilla chips and 1 cup of the shredded Mexican cheese blend, then gently stir to combine everything evenly.
  5. Cook on High: Cover the crockpot and cook on HIGH heat for 2 hours to fully meld the flavors and heat the casserole through.
  6. Add Remaining Cheese: Sprinkle the remaining 1 cup of cheese on top of the casserole. Cover and continue cooking on LOW for 20 to 30 minutes until the cheese is melted and gooey.
  7. Garnish and Serve: Top the casserole with avocado slices, a dollop of sour cream, diced tomatoes, fresh chopped cilantro, and lime wedges to add fresh, bright flavors. Serve warm and enjoy!

Notes

  • For a spicier version, use medium or hot taco seasoning and salsa.
  • To make it vegetarian, replace ground beef with plant-based crumbles or extra beans.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
  • Use gluten-free tortilla chips to make this casserole gluten-free.
  • Adding extra veggies like bell peppers or jalapeños can boost flavor and nutrition.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://recipeteach.com/crockpot-taco-casserole-recipe/