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Crockpot Taco Casserole

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This easy crockpot taco casserole is a hearty, family-friendly dinner packed with seasoned beef, beans, corn, cheese, and crunchy tortilla chips. Let your slow cooker do the work for a flavorful, crowd-pleasing meal perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 1 pound ground beef (or ground turkey for a lighter option)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 packet (about 1 oz) taco seasoning (or 3 tablespoons homemade blend)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained (or use thawed frozen corn)
  • 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
  • 1 can (8 oz) tomato sauce
  • 2 cups broken tortilla chips (plus more for topping)
  • 2 cups shredded cheddar cheese (or Mexican blend)
  • 1 cup shredded Monterey Jack cheese (optional)
  • Sour cream (optional, for serving)
  • Diced avocado or guacamole (optional, for serving)
  • Sliced jalapeños (optional, for serving)
  • Chopped fresh cilantro (optional, for serving)
  • Salsa or pico de gallo (optional, for serving)
  • Shredded lettuce (optional, for serving)

Instructions

  1. Heat a large skillet over medium-high heat. Add ground beef (or turkey), breaking it up with a spoon. Cook until no pink remains, about 5-7 minutes. Drain excess fat if needed.
  2. Add diced onion and minced garlic to the skillet. Sauté until soft and fragrant, another 2-3 minutes.
  3. Sprinkle taco seasoning over the meat mixture, stirring well to coat. Pour in tomato sauce and diced tomatoes with green chilies. Mix until evenly blended and simmer for 2 minutes.
  4. Lightly coat the crockpot insert with cooking spray. Spread a layer of crushed tortilla chips on the bottom. Spoon half the beef mixture over the chips. Add half the beans and corn. Repeat layers, finishing with a layer of chips on top.
  5. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the top layer.
  6. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until hot throughout and cheese is bubbly.
  7. Let the casserole rest for 10-15 minutes with the lid off before serving. Spoon into bowls or plates and top with your favorite toppings such as sour cream, avocado, jalapeños, cilantro, salsa, or extra chips.

Notes

For a vegetarian version, use plant-based crumbles or extra beans. To keep chips crunchy, add extra on top during the last 10 minutes of cooking. Let the casserole rest before serving for cleaner slices. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Use gluten-free chips and check taco seasoning for allergens if needed.

Nutrition

Keywords: crockpot taco casserole, slow cooker taco casserole, taco casserole, easy family dinner, Mexican casserole, weeknight dinner, ground beef casserole, cheesy taco bake

Find it online: https://hungermind.com/crockpot-taco-casserole-recipe-easy-7-step-family-dinner/