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Crockpot Taco Casserole Recipe

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★★★★★

4.9 from 114 reviews

This Crockpot Taco Casserole is a comforting and flavorful slow-cooked dish featuring seasoned ground beef, black beans, corn, and salsa, layered with crunchy corn tortilla chips and melted Mexican cheese. Topped with fresh avocado, sour cream, tomatoes, cilantro, and lime, it makes a perfect easy weeknight meal with classic Tex-Mex flavors.

Ingredients

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Main 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

For Garnish

  • 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 spray and set it aside to ensure easy removal of the casserole later.
  2. Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 7–10 minutes, breaking it apart with a spoon until browned. Drain excess grease to keep the dish lean.
  3. Add seasonings and mix: Stir in diced onion, taco seasoning, salt, black pepper, garlic powder, enchilada sauce, black beans, corn, and salsa into the skillet. Cook together for 2–5 minutes to blend flavors well.
  4. Layer the casserole: Transfer the meat mixture to the bottom of the sprayed crockpot. Add half of the tortilla chips and 1 cup of the Mexican cheese blend, gently stirring to evenly distribute them through the mixture.
  5. Cook on high: Cover the crockpot and cook on HIGH for 2 hours, allowing the flavors to meld and the dish to heat thoroughly.
  6. Add remaining cheese: Sprinkle the remaining 1 cup of cheese over the top, cover again, and cook on LOW for another 20–30 minutes or until the cheese has melted and becomes gooey.
  7. Garnish and serve: Top the casserole with avocado slices, sour cream, diced tomatoes, fresh cilantro, and a lime wedge. Serve warm and enjoy the hearty Tex-Mex flavors.

Notes

  • For a spicier version, use medium or hot taco seasoning and salsa.
  • Ensure to drain excess grease after browning the beef to keep the casserole from becoming too oily.
  • Use corn tortilla chips for authentic texture and flavor; substitute with gluten-free chips if necessary.
  • You can prepare this casserole earlier in the day and slow cook it later for convenience.
  • Leftovers store well in the refrigerator for up to 3 days; reheat thoroughly before serving.
  • Customize toppings based on preference, such as adding jalapeños or shredded lettuce.

Keywords: crockpot taco casserole, slow cooker taco bake, Mexican casserole, easy crockpot recipes, ground beef casserole, Tex-Mex crockpot, comfort food

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