Description
Enjoy this Crockpot Taco Casserole with cheesy layers and bold flavors. Click to learn how to make this easy slow cooker dinner tonight.
Ingredients
Scale
- 2 pounds lean ground beef (85/15)
- 1 jar chunky salsa (15 oz)
- 1 tsp granulated garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp mild chili powder
- 1 tsp kosher salt
- 1 can mild red enchilada sauce (15 oz)
- 1 can black beans (15 oz), drained and rinsed
- 1½ cups shredded Mexican cheese blend, divided
- 10 oz sturdy corn tortilla chips
- Optional: avocado, chopped tomatoes, cilantro, sour cream, or hot sauce
Instructions
- Add ground beef, salsa, garlic powder, cumin, smoked paprika, chili powder, and salt into a 6-quart slow cooker. Break meat into small pieces to coat evenly.
- Cover and cook on high for 2 hours or low for 4 hours. Drain most liquid, leaving a bit for moisture, and stir to break up beef.
- Add enchilada sauce, black beans, 1 cup cheese, and tortilla chips. Gently fold together without crushing chips too much.
- Sprinkle remaining ½ cup cheese on top. Cover and cook on high for 15–30 minutes until cheese is melted and casserole is bubbly.
- Serve hot with toppings like avocado, cilantro, diced tomatoes, or sour cream. Enjoy!
Notes
Use thick, chunky salsa to avoid a watery casserole. Don’t over-stir after adding chips for best texture. For extra crunch, add chips during the last 15 minutes. Spice it up with jalapeños or hot sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 702
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 95g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 69mg