Description
A cheesy, layered crockpot taco casserole made with seasoned beef, tortilla chips, black beans, corn, salsa, and plenty of melted Mexican-blend cheese.
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)
- 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!
Notes
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Crockpot Taco Casserole, Taco, Casserole, Mexican food