Description
This Slow Cooker Taco Casserole is a flavorful, easy-to-make dish perfect for busy weeknights. Ground beef is browned with onions, garlic, and taco seasoning, then layered with salsa, tortillas, black beans, corn, and cheese in a slow cooker for a comforting Mexican-inspired meal. Topped with fresh cilantro and served with sour cream, jalapeños, and avocado, this casserole offers a delicious balance of textures and classic taco flavors.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning mix
- 1 can (14.5 oz) diced tomatoes with green chilies (Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 6 small flour or corn tortillas, cut into strips
- 1 cup shredded Mexican cheese blend
For Garnish and Serving
- Fresh cilantro, chopped
- Sour cream
- Sliced jalapeños (optional)
- Diced avocado (optional)
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess fat to reduce grease and improve the casserole’s texture.
- Sauté Onions and Garlic: Add the diced onion to the skillet with the beef and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant, enhancing the dish’s aroma and flavor.
- Add Seasoning and Tomatoes: Stir in the taco seasoning mix and cook for 1 minute to bloom the spices. Add the diced tomatoes with green chilies along with their juice and mix well. Remove the skillet from the heat to prepare for layering.
- Layer the Ingredients in the Slow Cooker: Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking. Spread a thin layer of salsa on the bottom. Place a layer of tortilla strips over the salsa. Spread half the beef mixture over the tortillas, then add half the black beans and corn. Repeat with another layer of tortilla strips, remaining beef, black beans, and corn. Finish with the last tortilla strip layer and pour the remaining salsa on top.
- Cook the Casserole: Cover and cook on low for 4-5 hours or on high for 2-3 hours, allowing all flavors to meld and the tortillas to soften and absorb the delicious juices.
- Add Cheese: About 15 minutes before serving, sprinkle the shredded Mexican cheese blend evenly over the casserole. Cover and let the cheese melt completely to create a gooey, cheesy topping.
- Serve: Garnish with chopped fresh cilantro. Serve warm with sour cream, sliced jalapeños, and diced avocado if desired for added flavor and creaminess.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Use corn tortillas for a gluten-free version, but check that your taco seasoning and other ingredients are gluten-free.
- For spicier flavor, add extra jalapeños or a dash of hot sauce to the salsa layer.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the microwave or oven.
- If you prefer a crispy casserole, place the cooked layers in an oven-safe dish and broil for 3-5 minutes before serving.
