Crockpot Taco Casserole
A cheesy, layered crockpot taco casserole made with seasoned beef, tortilla chips, black beans, corn, salsa, and plenty of melted Mexican-blend cheese. Everything cooks together into a cozy, tamale-like dish that’s perfect for weeknights, potlucks, or feeding a hungry crowd. Add your favorite taco toppings and enjoy!
Servings: 6
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
Optional Toppings
- Avocado slices
- Sour cream
- Diced tomatoes
- Fresh chopped cilantro
- Lime wedges
Instructions
- Spray a 6-quart (or larger) crockpot with nonstick spray and set it aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 7–10 minutes, breaking it up as it cooks. Drain off any excess grease.
- Stir in the onions, taco seasoning, salt, black pepper, garlic powder, enchilada sauce, black beans, corn, and salsa. Let everything cook together for 2–5 minutes so the flavors start to blend.
- Transfer the meat mixture to the bottom of the crockpot. Add the tortilla chips and 1 cup of the Mexican cheese blend, then gently stir to combine.
- Cover and cook on HIGH for 2 hours.
- Sprinkle the remaining cup of cheese over the top, then cover and cook on LOW for another 20–30 minutes, or until the cheese is gooey and fully melted.
- Garnish with avocado slices, a dollop of sour cream, diced tomatoes, cilantro, and a lime wedge. Enjoy!