Description
A flavorful and easy Slow Cooker Taco Casserole combining seasoned ground beef, fresh vegetables, tortillas, and cheese. Perfect for a hands-off, satisfying meal that serves the whole family with a comforting Mexican-inspired taste.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 14.5 oz diced tomatoes with green chilies
- 15 oz black beans, drained
- 15 oz corn, drained
Seasonings and Other Ingredients
- 1 oz taco seasoning
- 1 cup salsa
- 6 small tortillas, cut into strips
- 1 cup shredded Mexican cheese blend
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain any excess fat to keep the casserole from being greasy.
- Sauté onion and garlic: Add the diced onion to the skillet and cook until softened. Then stir in the minced garlic and cook until fragrant, about 1 minute.
- Add seasoning and tomatoes: Mix in the taco seasoning and diced tomatoes with green chilies. Remove the skillet from heat once everything is well combined.
- Layer ingredients in slow cooker: Begin with a layer of salsa at the bottom of the slow cooker. Add a layer of tortilla strips, followed by half of the beef mixture, then black beans and corn. Repeat the layers, finishing with tortilla strips and salsa on top.
- Slow cook: Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours until the casserole is bubbly and heated through.
- Add cheese: Sprinkle shredded Mexican cheese blend on top during the last 15 minutes of cooking to melt and create a tasty, cheesy finish.
Notes
- Drain excess fat after browning the beef for a healthier dish.
- Feel free to substitute ground turkey or chicken for beef to lighten the recipe.
- Use gluten-free tortillas to make this casserole gluten-free if needed.
- Serve with sour cream, avocado, or fresh cilantro for extra flavor.
- This recipe can be doubled to accommodate larger gatherings, adjusting slow cooker size accordingly.
