Description
This Crock Pot Taco Casserole is a hearty, cheesy, dump-and-go slow cooker meal with ground beef, salsa, beans, enchilada sauce, and tortilla chips. Perfect for family dinners, potlucks, or game day.
Ingredients
- 2 pounds 85/15 lean ground beef
- 1 (15 oz) jar chunky salsa
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 1 (15 oz) can mild red enchilada sauce (about 2 cups)
- 1 (15 oz) can black beans, drained and rinsed
- 1 ½ cups shredded Mexican cheese blend, divided
- 10 ounces sturdy corn tortilla chips
- Optional toppings: Easy Guacamole, chopped tomato, cilantro, avocado, sour cream, hot sauce
Instructions
1. Add the ground beef, salsa, garlic powder, cumin, paprika, chili powder, and salt to a 6-quart slow cooker. Break the meat into small pieces and stir.
2. Cook on high for 2 hours or low for 4 hours. Do not remove the lid during cooking. Drain most of the liquid and stir to break up meat.
3. Add the enchilada sauce, black beans, 1 cup cheese, and tortilla chips. Stir gently to combine, avoiding crushing the chips too much.
4. Top with the remaining ½ cup cheese. Cover and cook on high for 15–30 minutes until the cheese is melted.
5. Serve hot with toppings like guacamole, sour cream, and cilantro.
Notes
Use sturdy chips to prevent sogginess.
Drain ground beef well for less liquid.
Add toppings just before serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 of 6
- Calories: 535
- Sugar: 1g
- Sodium: 619mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 120mg