Description
This Crockpot Taco Casserole is a delicious and easy-to-make meal perfect for busy days. Ground beef or turkey is browned and then slow-cooked with black beans, corn, taco seasoning, and salsa in a crockpot. Layers of crunchy tortilla chips and melted shredded cheese add texture and flavor, making this casserole a comforting, hassle-free dinner that serves six.
Ingredients
Scale
Meat and Beans
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
Vegetables and Seasoning
- 1 can (15 oz) corn, drained
- 1 packet taco seasoning
Other Ingredients
- 2 cups tortilla chips
- 2 cups shredded cheese
- 1 cup salsa
Instructions
- Brown the Meat: Heat a skillet over medium-high heat and brown the ground beef or turkey until fully cooked. Drain any excess fat. This step ensures the meat is cooked through and adds rich flavor to the casserole.
- Transfer to Crockpot and Add Ingredients: Once browned, transfer the meat to the crockpot. Add the drained and rinsed black beans, drained corn, taco seasoning packet, and salsa. Stir thoroughly to combine all ingredients evenly.
- Layer Chips and Cheese: Spread a layer of tortilla chips over the meat and bean mixture in the crockpot. Then sprinkle the shredded cheese on top to create a cheesy crust when cooked.
- Cook the Casserole: Cover the crockpot and cook on low heat for 4 hours. This slow cooking allows flavors to meld together and the cheese to melt perfectly while maintaining the chips’ slight crunch.
Notes
- For a healthier version, use ground turkey and reduced-fat cheese.
- You can add diced onions or bell peppers during browning for extra flavor.
- If you prefer spicier, add jalapeños or a dash of hot sauce to the salsa.
- Serve with sour cream, guacamole, or chopped cilantro for garnish.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave.
