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Crockpot Taco Casserole Recipe

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★★★★★

4.4 from 107 reviews

This hearty Crockpot Taco Casserole is a delicious and easy-to-make meal featuring seasoned ground beef, black beans, corn, and salsa slow-cooked to perfection with enchilada sauce and tortilla chips. Topped with melted Mexican cheese and fresh garnishes like avocado, sour cream, and lime, this comforting dish brings vibrant Mexican flavors to your table with minimal prep and clean-up.

Ingredients

Scale

Main Ingredients

  • 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-ounce) can mild red enchilada sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn kernels, drained
  • 1 cup chunky salsa
  • 6 ounces corn tortilla chips, divided
  • 2 cups shredded Mexican cheese blend, divided

Garnishes

  • Avocado slices
  • Sour cream
  • Diced tomatoes
  • Fresh chopped cilantro
  • Lime wedges

Instructions

  1. Prepare the Crockpot: Spray a 6-quart or larger crockpot with nonstick spray and set it aside to prevent sticking during cooking.
  2. Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 7–10 minutes until browned, breaking it up with a spoon as it cooks. Drain any excess grease to reduce fat content.
  3. Combine Ingredients in Skillet: Stir in the diced onions, taco seasoning, salt, black pepper, garlic powder, enchilada sauce, black beans, corn, and salsa. Let the mixture cook together for 2–5 minutes to allow the flavors to meld.
  4. Transfer to Crockpot: Move the meat mixture to the bottom of the prepared crockpot. Add half of the tortilla chips and 1 cup of the shredded Mexican cheese blend, gently stirring to combine evenly.
  5. Cook on High: Cover the crockpot and cook the casserole on HIGH for 2 hours, allowing the flavors to develop and ingredients to meld.
  6. Add Remaining Cheese and Cook on Low: Sprinkle the remaining 1 cup of cheese on top of the casserole, then cover and cook on LOW for an additional 20–30 minutes or until the cheese is fully melted and gooey.
  7. Garnish and Serve: Top the casserole with avocado slices, a dollop of sour cream, diced tomatoes, fresh chopped cilantro, and a lime wedge. Serve hot and enjoy the flavorful, comforting dish.

Notes

  • For a milder flavor, choose mild taco seasoning and enchilada sauce; for more heat, use medium or hot versions.
  • Drain excess grease after browning the beef to reduce fat.
  • Feel free to substitute ground turkey or chicken for a leaner protein option.
  • If you prefer a crispier texture, add tortilla chips just before serving rather than cooking them in the crockpot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This recipe serves well with additional sides like Mexican rice or a fresh salad.

Keywords: Crockpot taco casserole, slow cooker Mexican casserole, easy taco dinner, ground beef casserole, Mexican comfort food

Find it online: https://www.cheftara.com/crockpot-taco-casserole-recipe/