Description
A delicious, easy, and versatile slow cooker taco casserole recipe perfect for busy weeknights or lazy weekends. Packed with seasoned beef, beans, corn, and melty cheese in every bite.
Ingredients
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning mix
- 1 can (14.5 oz) diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 1 cup shredded Mexican cheese blend
- 6 small flour or corn tortillas, cut into strips
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Sliced jalapeños (optional, for serving)
- Diced avocado (optional, for serving)
Instructions
1. In a skillet, cook ground beef over medium-high heat until browned. Drain excess fat.
2. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 1 minute.
3. Sprinkle in taco seasoning, cook for 1 minute, then stir in diced tomatoes with chilies and remove from heat.
4. Spray slow cooker with non-stick spray. Add a layer of salsa, then tortilla strips, beef, beans, and corn.
5. Repeat layers, finishing with tortilla strips and remaining salsa on top.
6. Cover and cook on low for 4–5 hours or high for 2–3 hours.
7. Fifteen minutes before serving, add shredded cheese. Cover until melted.
8. Garnish with cilantro and serve with sour cream, jalapeños, and avocado if desired.
Notes
Store leftovers in an airtight container for up to 3 days.
Reheat in the microwave for 2–3 minutes or bake at 350°F until warmed through.
To freeze, assemble and wrap tightly before cooking, then thaw overnight before slow cooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 422
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 28g