Description
This Crockpot Taco Casserole combines savory ground beef, melted cheese, and vibrant toppings for a satisfying meal that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
- 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 can (15 oz) mild red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 cup chunky salsa
- 6 ounces corn tortilla chips, divided
- 2 cups shredded Mexican cheese blend, divided
- Toppings: diced avocado, sour cream, diced tomatoes, chopped cilantro, lime wedges
Instructions
- Prepare the crockpot by spraying a 6-quart or larger pot with nonstick spray.
- Heat olive oil in a skillet, add ground beef, and sauté until browned (7-10 minutes).
- Add diced onion and cook until soft (2-3 minutes). Mix in taco seasoning, salt, pepper, garlic powder, enchilada sauce, black beans, corn, and salsa cooking for 2-5 minutes.
- Layer the meat mixture in the crockpot and add half of the tortilla chips and one cup of cheese.
- Cook on HIGH for 2 hours or LOW for 4 hours. Sprinkle remaining cheese on top and cook on LOW for an additional 20-30 minutes.
- Garnish with toppings before serving.
Notes
Make this dish a day in advance for enhanced flavors.
Store leftovers in an airtight container for up to 4 days in the fridge.
Keep tortilla chips crisp by layering them on top before serving.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg