Crockpot Taco Casserole Recipe
This Crockpot Taco Casserole is a hearty and flavorful one-pot meal perfect for busy weeknights. Ground beef is seasoned with taco spices, combined with beans, corn, enchilada sauce, and salsa, then slow-cooked to meld the flavors perfectly. Topped with crunchy tortilla chips and melted cheese, it’s served with fresh avocado, sour cream, tomatoes, cilantro, and lime for a delicious Mexican-inspired comfort dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Meat and Seasonings
- 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
Other Ingredients
- 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
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 spray and set it aside to prevent sticking during cooking.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 7 to 10 minutes, breaking it up continuously until fully browned. Drain excess grease to keep the dish lean.
- Add Seasonings and Mixture: Stir in diced onions, taco seasoning, salt, black pepper, garlic powder, enchilada sauce, black beans, corn, and salsa. Allow the mixture to cook for 2 to 5 minutes to blend the flavors thoroughly.
- Transfer to Crockpot: Pour the meat mixture into the prepared crockpot. Add half of the tortilla chips (about 3 ounces) and 1 cup of the shredded Mexican cheese blend. Gently stir to combine ingredients evenly.
- Cook on High: Cover the crockpot and cook the casserole on HIGH for 2 hours, allowing all flavors to meld and the casserole to cook thoroughly.
- Add Remaining Cheese and Finish Cooking: Sprinkle the remaining 1 cup of shredded cheese on top. Cover and cook on LOW for an additional 20 to 30 minutes until the cheese is fully melted and gooey.
- Garnish and Serve: Top the casserole with avocado slices, a dollop of sour cream, diced tomatoes, freshly chopped cilantro, and lime wedges for added freshness and flavor. Serve warm and enjoy!
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For extra heat, add diced jalapeños or use spicy salsa.
- To keep it gluten-free, ensure taco seasoning and chips are certified gluten-free.
- Leftovers store well in the fridge for up to 3 days and reheat easily.
- Add fresh lime juice right before serving to brighten the flavors.
Keywords: Crockpot taco casserole, slow cooker taco recipe, easy taco casserole, Mexican casserole, ground beef taco, enchilada sauce recipe
Find it online: https://recipeswithmia.com/crockpot-taco-casserole-recipe/
