Name: Crockpot Taco Casserole Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Mexican
Ingredients: 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 (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; Avocado slices; Sour cream; Diced tomatoes; Fresh chopped cilantro; Lime wedges

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Introduction

This Crockpot Taco Casserole is a hearty, flavorful meal perfect for busy days. Packed with seasoned ground beef, beans, corn, and melted cheese, it’s simple to prepare and delivers comforting Mexican-inspired flavors without much fuss.

The image shows a white slow cooker filled with a layered dish that includes melted yellow and white cheese, seasoned ground meat, black beans, and corn, topped with bright red salsa and chopped red onions scattered across. On top, there are several dollops of white sour cream, slices of light green avocado, and halved lime wedges, all sprinkled with fresh green chopped cilantro. The slow cooker is placed on a white marbled surface, surrounded by fresh tomatoes on the vine, whole onions, a small bowl with a gold spoon, sprigs of green cilantro, a bright blue cloth, and whole and halved limes with some yellow corn chips around. The scene is bright and colorful with a fresh and savory feel, photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (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
6 ounces corn tortilla chips, divided
2 cups shredded Mexican cheese blend, divided
Avocado slices (for garnish)
Sour cream (for garnish)
Diced tomatoes (for garnish)
Fresh chopped cilantro (for garnish)
Lime wedges (for garnish)

Instructions

Step 1: Spray a 6-quart or larger crockpot with nonstick spray and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 7 to 10 minutes, breaking it up as it cooks. Drain excess grease.
Step 3: Stir in diced onions, taco seasoning, salt, black pepper, garlic powder, enchilada sauce, black beans, corn, and salsa. Cook together for 2 to 5 minutes to allow flavors to blend.
Step 4: Transfer the meat mixture to the bottom of the crockpot. Add half of the tortilla chips and 1 cup of the shredded cheese, then gently stir to combine.
Step 5: Cover and cook on HIGH for 2 hours.
Step 6: Sprinkle the remaining 1 cup of cheese over the top. Cover and cook on LOW for another 20 to 30 minutes, until the cheese is melted and gooey.
Step 7: Garnish with avocado slices, a dollop of sour cream, diced tomatoes, chopped cilantro, and a lime wedge. Serve and enjoy!

Tips & Variations

For extra flavor, add chopped jalapeños or use spicy taco seasoning instead of mild.
Substitute ground turkey or chicken for a leaner protein option.
Use gluten-free tortilla chips if needed to keep the dish gluten-free.
For added texture, stir in sliced black olives or diced bell peppers with the onions.
If you prefer a crispier topping, add the remaining tortilla chips just before serving instead of mixing them in.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warm. Adding a splash of water can help maintain moisture while reheating.

How to Serve

A white plate with a blue rim holds a layered dish starting with a base of crispy yellow tortilla chips. On top, there is a mix of cooked ground meat with visible corn kernels and black beans, covered with melted cheddar cheese creating a golden, slightly browned layer. Fresh diced red tomatoes and chopped green cilantro are scattered across the dish. A dollop of white sour cream sits near the center, topped with a small piece of purple onion and more cilantro. On one side, there is a bright green lime wedge resting on the nachos. Next to it, creamy pale green avocado slices are fanned out. In the background, there is a white marbled surface with red tomatoes, a sliced purple onion, and lime halves partly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can brown the meat and mix the ingredients ahead of time. Store the mixture in the refrigerator overnight, then transfer to the crockpot and cook when ready.

Can I freeze leftovers?

This casserole can be frozen for up to 2 months. Cool completely, then place in a freezer-safe container. Thaw in the refrigerator before reheating to preserve texture and flavor.