Description
This Crockpot Taco Casserole offers a delightful mix of seasoned beef, beans, and cheese. It’s simple to prepare, perfect for family dinners or gatherings, and brings nostalgic flavors to the table.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1 small yellow onion, diced
- 1 package mild taco seasoning
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 (15 oz) can mild red enchilada sauce
- 1 can black beans, drained and rinsed
- 1 can corn kernels
- 1 cup chunky salsa
- 6 ounces corn tortilla chips
- 2 cups shredded Mexican cheese blend
- Optional toppings: avocado slices, sour cream, diced tomatoes, fresh cilantro, lime wedges
Instructions
- Prepare the Crockpot with nonstick spray.
- Brown the ground beef in olive oil for 7-10 minutes, draining excess grease.
- Mix in onions, taco seasoning, salt, black pepper, garlic powder, enchilada sauce, beans, corn, and salsa; simmer for 2-5 minutes.
- Transfer beef mixture to the crockpot, layer with tortilla chips and 1 cup cheese, gently mix.
- Cook on HIGH for 2 hours; add remaining cheese and switch to LOW for 20-30 minutes until melted.
- Garnish with avocado, sour cream, tomatoes, and cilantro; serve with lime wedges.
Notes
Use ground turkey as a lighter alternative.
Add diced bell peppers for more flavor.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg