Description
This hearty Crockpot Taco Casserole is a flavorful, easy-to-make dish combining seasoned ground beef, black beans, corn, and salsa, all slow-cooked to perfection with tortilla chips and melted Mexican cheese. Perfect for a comforting family meal, it’s garnished with fresh avocado, sour cream, tomatoes, cilantro, and lime for a burst of vibrant taste.
Ingredients
Scale
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
For Garnish
- Avocado slices
- Sour cream
- Diced tomatoes
- Fresh chopped cilantro
- Lime wedges
Instructions
- Prepare the Crockpot: Spray a 6-quart or larger crockpot with nonstick cooking spray and set it aside to prevent sticking during cooking.
- Brown the beef: In a large skillet over medium-high heat, heat the olive oil. Add the lean ground beef and cook for 7–10 minutes, breaking it up as it cooks until browned. Drain any excess grease to avoid excess fat in the dish.
- Add seasonings and mix: Stir in the diced onions, taco seasoning, salt, black pepper, garlic powder, enchilada sauce, black beans, corn, and chunky salsa. Cook everything together for 2–5 minutes to let the flavors meld.
- Transfer to crockpot: Move the meat mixture to the bottom of the prepared crockpot. Add half of the tortilla chips and 1 cup of the shredded Mexican cheese blend, gently stirring to combine the ingredients evenly.
- Cook on high: Cover the crockpot and cook on HIGH for 2 hours, allowing flavors to develop and ingredients to cook through.
- Add remaining cheese and finish cooking: Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Cover again and cook on LOW for 20–30 minutes until the cheese is melted and gooey.
- Garnish and serve: Top the casserole with avocado slices, a dollop of sour cream, diced tomatoes, fresh chopped cilantro, and lime wedges for optional squeezing. Serve warm and enjoy this comforting casserole.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- If you prefer a spicier dish, use medium or hot taco seasoning and salsa.
- For a vegetarian version, omit the meat and add extra beans or vegetables like bell peppers and zucchini.
- Leftovers store well covered in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven, adding a splash of water if needed to maintain moisture.
