Description
This Crockpot Taco Casserole is a hearty, flavorful dish perfect for busy weeknights. Ground beef is cooked with taco seasoning, black beans, corn, salsa, and enchilada sauce, then layered with crunchy tortilla chips and melted Mexican cheese blend in a slow cooker. Topped with fresh avocado, sour cream, tomatoes, cilantro, and lime wedges, it offers a delicious Tex-Mex twist with minimal hands-on time.
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-ounce) can mild red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) 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
- Prepare the crockpot: Spray a 6-quart or larger crockpot with nonstick cooking spray and set it aside to ensure easy cleanup and prevent sticking.
- Cook the ground beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 7 to 10 minutes. Drain any excess grease from the skillet to avoid a greasy casserole.
- Add flavorings and mix: Stir in the diced onions, mild taco seasoning, salt, black pepper, garlic powder, mild red enchilada sauce, drained black beans, drained corn kernels, and chunky salsa. Allow this mixture to cook together for 2 to 5 minutes to blend the flavors and slightly soften the onions.
- Assemble in crockpot: Transfer the beef and vegetable mixture to the bottom of the prepared crockpot. Add half of the corn tortilla chips (3 ounces) and 1 cup of the shredded Mexican cheese blend. Gently stir to combine the chips and cheese throughout the meat mixture.
- Cook on high: Cover the crockpot and cook on HIGH for 2 hours, allowing the flavors to meld and the mixture to heat through thoroughly.
- Add remaining cheese: After 2 hours, sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the top. Cover again and cook on LOW for an additional 20 to 30 minutes, or until the cheese is melted, gooey, and fully heated.
- Garnish and serve: Remove the lid and top the casserole with fresh avocado slices, dollops of sour cream, diced tomatoes, chopped cilantro, and lime wedges. Serve warm and enjoy the deliciously layered Tex-Mex flavors.
Notes
- You can substitute ground turkey or chicken for a leaner alternative to beef.
- Use gluten-free tortilla chips to make the dish gluten-free if needed.
- For extra heat, add diced jalapeños or hot salsa instead of chunky salsa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be doubled if you have a larger crockpot and need more servings.
