Print

Crockpot Taco Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

This Crockpot Taco Casserole is a hearty, flavorful dish perfect for a comforting family meal. Featuring seasoned ground beef combined with beans, corn, enchilada sauce, and salsa, layered with crunchy tortilla chips and melted Mexican cheese, it’s slow-cooked to perfection in a crockpot. Garnished with fresh avocado, sour cream, tomatoes, cilantro, and lime wedges, it’s an easy and crowd-pleasing recipe for any taco night or casual dinner gathering.

Ingredients

Meat and Seasoning

  • 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

Beans, Sauce, and Extras

  • 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

Assembly and Garnishes

  • 6 ounces corn tortilla chips, divided
  • 2 cups shredded Mexican cheese blend, divided
  • 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 cooking spray to prevent sticking and set it aside for later use.
  2. Cook the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook for about 7 to 10 minutes, breaking it up with a spatula until browned. Drain off any excess grease to keep the dish lean.
  3. Add Seasonings and Mix Ingredients: Stir the diced onions, mild taco seasoning, salt, black pepper, garlic powder, mild red enchilada sauce, black beans, drained corn, and chunky salsa into the browned beef. Allow the mixture to cook together for 2 to 5 minutes to blend the flavors well.
  4. Transfer to Crockpot and Layer: Transfer the warm meat mixture to the bottom of the prepared crockpot. Add half of the corn tortilla chips (about 3 ounces) and 1 cup of shredded Mexican cheese blend on top, then gently stir to combine the layers.
  5. Crockpot Cooking: Cover the crockpot and cook on HIGH for 2 hours to allow the flavors to meld and ingredients to cook through.
  6. Add Remaining Cheese and Finish Cooking: Sprinkle the remaining 1 cup of shredded Mexican cheese over the top of the casserole. Cover again and cook on LOW for an additional 20 to 30 minutes, or until the cheese becomes gooey and fully melted.
  7. Garnish and Serve: When ready to serve, garnish the casserole with fresh avocado slices, a dollop of sour cream, diced tomatoes, freshly chopped cilantro, and lime wedges for added freshness and flavor. Enjoy your delicious taco casserole!

Notes

  • For a spicier version, use medium or hot taco seasoning instead of mild.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • To add more veggies, consider mixing in diced bell peppers or jalapeños with the onions.
  • For gluten-free preparation, ensure taco seasoning and enchilada sauce are gluten-free certified.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
  • If preferred, add the tortilla chips just before serving to maintain their crunch.

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