Description
This Crockpot Taco Casserole offers an irresistible combination of flavors with seasoned beef, black beans, and crunchy chips. Perfect for quick dinners and gatherings!
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 2 tbsp mild taco seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 cup chunky salsa
- 4 cups corn tortilla chips
- 2 cups Mexican cheese blend
- 1 avocado, sliced
- 1 cup sour cream
- 1 can (14.5 oz) diced tomatoes, drained
- 1/4 cup fresh cilantro, chopped
- 2 lime wedges
Instructions
- Prepare the Crockpot by spraying with nonstick spray.
- Sauté the beef in olive oil until browned, about 7-10 minutes.
- Combine the ingredients in the skillet and let simmer for 2-5 minutes.
- Layer the meat mixture in the Crockpot with tortilla chips and cheese.
- Cook on HIGH for 2 hours, then add more cheese and reduce to LOW for 20-30 minutes.
- Garnish with toppings and serve.
Notes
Easily adaptable for gluten-free by using suitable chips.
Store leftovers in an airtight container for up to 3-4 days.
Consider mixing different types of cheese for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg