Description
This Slow Cooker Taco Casserole is a hearty and flavorful Mexican-inspired dish perfect for an easy weeknight dinner. Ground beef, black beans, corn, and tortilla strips are layered with salsa and cheese, then slow-cooked to perfection, delivering comforting tastes with minimal effort. Garnish with fresh cilantro and serve with sour cream, jalapeños, and avocado for a delicious family meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings and Canned Goods
- 1 packet (1 oz) taco seasoning mix
- 1 can (14.5 oz) diced tomatoes with green chilies (Rotel), with juice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
Other Ingredients
- 1 cup shredded Mexican cheese blend
- 6 small flour or corn tortillas, cut into strips
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Sliced jalapeños (optional, for serving)
- Diced avocado (optional, for serving)
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it apart with a spatula. Drain any excess fat carefully to reduce greasiness.
- Sauté Onions and Garlic: Add the diced onion to the skillet with the browned beef and cook until the onion softens, about 3 to 4 minutes. Then add the minced garlic and sauté for an additional minute until fragrant, taking care not to burn it.
- Add Seasoning and Tomatoes: Stir in the taco seasoning mix, cooking for about 1 minute to bloom the spices. Add the diced tomatoes with green chilies, including the juice, and mix thoroughly. Remove the skillet from heat once combined.
- Layer the Ingredients in the Slow Cooker: Lightly spray the inside of your slow cooker with non-stick cooking spray. Spread a thin layer of salsa on the bottom. Then place a layer of tortilla strips over the salsa. Next, spread half of the beef mixture over the tortilla layer, followed by half of the black beans and half of the corn. Repeat with another layer of tortilla strips, the remaining beef mixture, black beans, and corn. Top with the final tortilla strips and pour the remaining salsa evenly over the top.
- Cook the Casserole: Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the flavors meld and the casserole is hot throughout.
- Add Cheese: About 15 minutes before serving time, sprinkle the shredded Mexican cheese blend evenly over the top of the casserole. Cover and allow the cheese to melt gently during the remaining cooking time.
- Serve: Garnish with freshly chopped cilantro. Serve warm with sour cream, sliced jalapeños, and diced avocado on the side for added creaminess and heat as desired.
Notes
- For a healthier version, use lean ground beef or substitute with ground turkey or chicken.
- If you prefer a spicier casserole, add extra jalapeños or hot sauce to the salsa layers.
- To make the dish gluten-free, use corn tortillas instead of flour tortillas.
- This casserole can be assembled the night before; keep refrigerated and cook the next day for convenience.
- Leftovers keep well covered in the refrigerator for up to 3 days and reheat nicely in the microwave.
