Description
This Slow Cooker Taco Casserole is a hearty, flavorful Mexican-inspired dish perfect for an easy weeknight dinner. Layers of seasoned ground beef, black beans, corn, and tortillas cook slowly with salsa and cheese, resulting in a comforting casserole that’s packed with bold flavors and minimal prep.
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
- 1 cup shredded Mexican cheese blend
- 6 small flour or corn tortillas, cut into strips
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 in the dish.
- Sauté Onions and Garlic: Add the diced onion to the skillet with the beef and cook until softened, about 3-4 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant, enhancing the overall flavor.
- Add Seasoning and Tomatoes: Stir in the taco seasoning mix and cook for 1 minute to release its flavors. Then add the diced tomatoes with green chilies (including juice) and stir to combine. Remove the mixture from heat to prepare for layering.
- Layer the Ingredients in the Slow Cooker: Spray the inside of the slow cooker with non-stick cooking spray. Spread a thin layer of salsa on the bottom. Place a layer of tortilla strips over the salsa, then spread half of the beef mixture on top. Add half the black beans and half the corn, then repeat layering with another layer of tortilla strips, remaining beef mixture, black beans, and corn. Top with the last tortilla strips and pour the remaining salsa over everything.
- Cook the Casserole: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours until the flavors meld and the casserole is heated through.
- Add Cheese: About 15 minutes before serving, sprinkle the shredded Mexican cheese blend over the top of the casserole. Cover again and let the cheese melt thoroughly.
- Serve: Garnish with chopped fresh cilantro. Serve with sour cream, sliced jalapeños, and diced avocado as desired for added creaminess, heat, and freshness.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use corn tortillas to make this dish gluten-free.
- Adjust the amount of jalapeños or omit them for a milder flavor.
- This casserole can be prepared a day ahead and reheated; cheese can be added before reheating or fresh after warming.
- Drain excess fat well to keep the casserole less greasy.
