Description
This Crockpot Taco Casserole is a delightful blend of seasoned beef, crunchy tortilla chips, and melty cheese. Easy to prep and packed with flavor, it’s the ideal comfort food for any occasion.
Ingredients
Scale
- 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)
- Toppings: avocado slices, sour cream, diced tomatoes, fresh chopped cilantro, lime wedges
Instructions
- Spray a 6-quart crockpot with nonstick spray.
- Heat olive oil in a skillet and cook ground beef until browned, about 7–10 minutes.
- Stir in onion, taco seasoning, salt, black pepper, garlic powder, enchilada sauce, black beans, corn, and salsa; simmer for 2–5 minutes.
- Transfer beef mixture to crockpot, layer half of the tortilla chips and one cup of cheese on top, and fold together.
- Cover and cook on HIGH for 2 hours.
- Add remaining cheese on top, cover, and reduce heat to LOW for an additional 20–30 minutes.
- Garnish with avocado, sour cream, diced tomatoes, cilantro, and lime before serving.
Notes
Let the casserole sit for a few minutes after cooking for easier serving.
Can be made ahead of time and stored in the refrigerator before cooking.
Use baked chips for a healthier version.
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 90mg