Delicious Slow Cooker Taco Casserole
This easy crockpot taco casserole is a flavorful, dump-and-go recipe that requires no pre-browning of the ground beef. With simple ingredients like salsa, Mexican cheese, black beans, and tortilla chips, this dish is a crowd-pleaser perfect for busy weeknights, game days, or casual get-togethers.
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Ingredients
For the Taco Meat
- 2 pounds 85/15 lean ground beef
- 1 (15-oz) jar chunky salsa
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
For the Taco Casserole
- 1 (15-oz) can mild red enchilada sauce (about 2 cups)
- 1 (15-oz) can black beans, drained and rinsed
- 1 ½ cups shredded Mexican cheese blend, divided
- 10 ounces sturdy corn tortilla chips
Optional Toppings
- Chopped tomatoes, cilantro, avocado, sour cream, hot sauce
Instructions
- Make the Taco Meat:
Combine ground beef, salsa, garlic powder, cumin, paprika, chili powder, and salt in a 6-quart slow cooker. Break meat into small pieces and stir.
Cook on high for 2 hours or low for 4 hours without removing the lid. Drain most of the cooking liquid and stir to break up meat. - Assemble the Casserole:
Add enchilada sauce, black beans, 1 cup shredded cheese, and tortilla chips to the slow cooker. Gently stir to combine, taking care not to break the chips. - Melt the Cheese:
Sprinkle remaining ½ cup cheese on top. Cover, turn slow cooker to high, and cook for 15–30 minutes until cheese melts. - Serve:
Serve immediately with optional toppings as desired.
Pro Tips
- For best texture, serve immediately after cooking to prevent chips from becoming soggy.
- To make ahead, cook taco meat separately, refrigerate, then assemble casserole later and reheat.
- Substitute ground turkey or use vegan meat substitutes, adjusting cooking times accordingly.
- Use thick, chunky salsa for less watery meat.
Nutrition (Per Serving)
- Calories: 535 kcal
- Protein: 43g
- Carbohydrates: 33g
- Fat: 25g
- Saturated Fat: 10g
- Fiber: 3g
Delicious Slow Cooker Taco Casserole
- Total Time: 160 minutes
- Yield: 6 servings
- Diet: None
Description
This easy crockpot taco casserole is a flavorful, dump-and-go recipe perfect for busy weeknights, game days, or casual get-togethers.
Ingredients
- 2 pounds 85/15 lean ground beef
- 1 (15-oz) jar chunky salsa
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 1 (15-oz) can mild red enchilada sauce (about 2 cups)
- 1 (15-oz) can black beans, drained and rinsed
- 1 ½ cups shredded Mexican cheese blend, divided
- 10 ounces sturdy corn tortilla chips
- Optional toppings: Chopped tomatoes, cilantro, avocado, sour cream, hot sauce
Instructions
- Combine ground beef, salsa, garlic powder, cumin, paprika, chili powder, and salt in a 6-quart slow cooker. Break meat into small pieces and stir.
- Cook on high for 2 hours or low for 4 hours without removing the lid. Drain most of the cooking liquid and stir to break up meat.
- Add enchilada sauce, black beans, 1 cup shredded cheese, and tortilla chips to the slow cooker. Gently stir to combine, taking care not to break the chips.
- Sprinkle remaining ½ cup cheese on top. Cover, turn slow cooker to high, and cook for 15–30 minutes until cheese melts.
- Serve immediately with optional toppings as desired.
Notes
For best texture, serve immediately after cooking to prevent chips from becoming soggy. To make ahead, cook taco meat separately, refrigerate, then assemble casserole later and reheat. Substitute ground turkey or use vegan meat substitutes, adjusting cooking times accordingly. Use thick, chunky salsa for less watery meat.
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican