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Slow Cooker Taco Casserole Recipe

Slow Cooker Taco Casserole Recipe
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★★★★★

4.9 from 13 reviews

This Slow Cooker Taco Casserole is a hearty and flavorful one-pot meal that combines seasoned ground beef, black beans, corn, and tortillas layered with salsa and melted cheese. Perfect for an easy weeknight dinner, it’s a comforting dish that brings all your favorite taco flavors together in a convenient slow cooker recipe.

Ingredients

Scale

Meat and Seasoning

  • 1 lb (450g) ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning mix

Vegetables and Beans

  • 1 can (14.5 oz) diced tomatoes with green chilies (Rotel)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained

Other Ingredients

  • 1 cup salsa
  • 1 cup shredded Mexican cheese blend
  • 6 small flour or corn tortillas, cut into strips

Garnishes and Optional Toppings

  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving)
  • Sliced jalapeños (optional, for serving)
  • Diced avocado (optional, for serving)

Instructions

  1. Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until evenly browned. Drain any excess fat to ensure the dish isn’t greasy.
  2. Sauté Onions and Garlic: Add the diced onion to the skillet with the beef and cook until the onions become soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add Seasoning and Tomatoes: Sprinkle the taco seasoning over the beef mixture, stirring to blend, and cook for one minute. Then add the diced tomatoes with green chilies, including the juice, and mix thoroughly. Remove the skillet from heat.
  4. Layer the Ingredients in the Slow Cooker: Spray the inside of your slow cooker with non-stick cooking spray. Spread a thin layer of salsa on the bottom. Arrange a layer of tortilla strips over the salsa, followed by half of the beef mixture, half the black beans, and half the corn. Repeat the layers with the remaining ingredients, ending with a top layer of tortilla strips and the remaining salsa poured over.
  5. Cook the Casserole: Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours until heated through and flavors melded.
  6. Add Cheese: About 15 minutes before serving, sprinkle the shredded Mexican cheese blend evenly over the top, cover, and let it melt completely.
  7. Serve: Garnish the casserole with freshly chopped cilantro. Serve individual portions with sour cream, and if desired, top with sliced jalapeños and diced avocado for extra flavor and creaminess.

Notes

  • You can substitute ground turkey or chicken for a leaner protein option.
  • For a gluten-free version, use corn tortillas instead of flour tortillas.
  • Adjust the level of spiciness by choosing mild or spicy salsa and jalapeños according to your preference.
  • This casserole can be prepared the night before and cooked the next day for convenience.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.

Nutrition

Keywords: slow cooker taco casserole, taco casserole recipe, easy slow cooker dinner, ground beef taco casserole, Mexican slow cooker recipes

Find it online: https://dinewithlily.com/slow-cooker-taco-casserole-recipe/