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Slow Cooker Taco Casserole Recipe

Slow Cooker Taco Casserole Recipe
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★★★★★

4.9 from 27 reviews

This Slow Cooker Taco Casserole is a hearty and flavorful meal perfect for busy weeknights. Combining seasoned ground beef, black beans, corn, tomatoes with green chilies, and layers of tortillas, it slowly simmers to meld all the vibrant Mexican-inspired flavors. Topped with melted Mexican cheese blend and fresh cilantro, it’s served with sour cream, jalapeños, and avocado for a delicious and comforting dish everyone will love.

Ingredients

Scale

Meat and Vegetables

  • 1 lb (450g) ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced

Seasonings and Canned Goods

  • 1 packet (1 oz) taco seasoning mix
  • 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
  • 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 browned and no longer pink. Drain any excess fat to keep the dish from being greasy.
  2. Sauté Onions and Garlic: Add the diced onion to the skillet with the beef and cook until softened, about 3-4 minutes, stirring occasionally. Next, add the minced garlic and cook for an additional 1 minute until fragrant, enhancing the overall flavor.
  3. Add Seasoning and Tomatoes: Stir in the taco seasoning mix and cook for 1 minute to release the spices. Then, add the entire can of diced tomatoes with green chilies (including the juice) and stir well to combine. 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 to prevent sticking. Spread a thin layer of salsa on the bottom. Place a layer of tortilla strips over the salsa, then spread half of the beef mixture on top. Add half of the black beans and half of the corn evenly over the beef. Repeat the layering with remaining tortilla strips, beef mixture, black beans, and corn. Finish by topping with the remaining tortilla strips and pouring the leftover salsa evenly over everything.
  5. Cook the Casserole: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours. This slow cooking allows the flavors to meld beautifully and the tortillas to soften.
  6. Add Cheese: About 15 minutes before serving, sprinkle the shredded Mexican cheese blend over the top of the casserole. Cover again and let the cheese melt fully, creating a delicious gooey topping.
  7. Serve: Garnish the casserole with chopped fresh cilantro. Serve hot, accompanied by sour cream, sliced jalapeños, and diced avocado if desired, for added creaminess and spice.

Notes

  • For a lower-fat version, substitute ground turkey or chicken for beef.
  • Use corn tortillas to make this dish gluten-free.
  • If you prefer a spicier casserole, add extra jalapeños or a dash of hot sauce.
  • This casserole can be prepared the night before; just assemble and refrigerate, then cook the next day.
  • Leftovers can be stored covered in the refrigerator up to 3 days.

Nutrition

Keywords: slow cooker taco casserole, slow cooker recipes, taco casserole, Mexican casserole, easy weeknight meals, ground beef casserole

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