Description
This Slow Cooker Taco Casserole is a hearty, flavorful dish that combines seasoned ground beef, black beans, corn, and tortillas layered and cooked to perfection in a slow cooker. Topped with melted Mexican cheese and garnished with fresh cilantro, sour cream, jalapeños, and avocado, it’s a comforting and easy meal perfect for busy days or family dinners.
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
Garnishes
- Fresh cilantro, chopped
- 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 browned. Drain any excess fat carefully to avoid making the dish greasy.
- Sauté Onions and Garlic: Add the diced onion to the skillet with the cooked beef and sauté until the onion is softened and translucent, about 3-4 minutes. Then add the minced garlic and cook for an additional 1 minute until fragrant, stirring frequently to prevent burning.
- Add Seasoning and Tomatoes: Stir in the taco seasoning mix and cook for 1 minute to release its flavors. Next, add the diced tomatoes with green chilies, including the juice, and stir everything together well. Remove the mixture from heat to prepare for layering.
- 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 to prevent sticking. Place a layer of tortilla strips over the salsa, then top with half of the beef mixture, half of the black beans, and half of the corn. Repeat the layering with the remaining tortilla strips, beef mixture, black beans, and corn. Finish with the last layer of tortilla strips and pour the rest of the salsa evenly over the top.
- Cook the Casserole: Cover the slow cooker and cook on the low setting for 4-5 hours or on high for 2-3 hours, allowing all the ingredients to meld together and the tortillas to soften perfectly.
- Add Cheese: About 15 minutes before serving, sprinkle the shredded Mexican cheese blend evenly over the top of the casserole. Cover again and let the cheese melt thoroughly until bubbly and gooey.
- Serve: Garnish the casserole with fresh chopped cilantro for a burst of freshness. Serve warm with sour cream, sliced jalapeños, and diced avocado on the side for added creaminess and heat, as desired.
Notes
- Use either flour or corn tortillas based on your preference or dietary needs.
- Adjust the level of spiciness by choosing mild or hot taco seasoning and jalapeños according to taste.
- For a vegetarian version, substitute ground beef with plant-based meat alternatives or extra beans and vegetables.
- If you don’t have a slow cooker, you can bake the assembled casserole in a 350°F (175°C) oven covered with foil for about 45 minutes.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
