Crock Pot Mexican Taco Casserole Recipe

June 22, 2023 Post a Comment

Taco Crock Pot Hashbrown Casserole Recipes That Crock! from www.recipesthatcrock.com

Description

This Crock Pot Mexican Taco Casserole is a delicious, easy to make, family friendly meal. It’s a combination of ground beef, black beans, corn, tomatoes, and spices all cooked together in the slow cooker and topped with cheese and tortilla chips. The result is a flavorful and hearty dish that the whole family will love. Serve it with a salad, some sour cream, and your favorite hot sauce for a complete meal.

Prep Time

This dish takes about 15 minutes to prepare. You’ll need to brown the beef, chop the vegetables, and assemble all the ingredients in the slow cooker before turning it on. It’s a great dish to throw together in the morning before you leave for the day or the night before you want to eat it so it’s ready when you get home.

Cook Time

This crock pot Mexican taco casserole takes about 4 hours to cook on low, or about 2 hours on high. You’ll know it’s done when the beef is cooked through and the vegetables are tender. It’s important to not over-cook it, as the vegetables can become mushy.

Ingredients

1 pound of lean ground beef
1 can black beans, drained and rinsed
1 can corn kernels, drained and rinsed
1 can diced tomatoes
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 cup shredded cheese
1 cup tortilla chips, crushed

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Once it is cooked through, drain off any excess fat and transfer the beef to the slow cooker.

2. Add the black beans, corn, tomatoes, onion, bell pepper, garlic, chili powder, cumin, salt, pepper, and oregano to the slow cooker. Stir to combine.

3. Cover and cook on low for 4 hours or on high for 2 hours, until the vegetables are tender and the beef is cooked through.

4. Once cooked, stir in the shredded cheese and top with crushed tortilla chips. Cover and cook for an additional 5 minutes, until the cheese is melted.

5. Serve hot with a dollop of sour cream, your favorite hot sauce, and a simple side salad.

Equipment

For this recipe, you’ll need a large skillet, a slow cooker, and a spoon for stirring.

Notes

This dish can be made ahead of time and refrigerated. When ready to eat, simply transfer it to the slow cooker, cover, and cook on low for 4 hours or on high for 2 hours. It also freezes well. To freeze, let cool completely before transferring to an airtight container. Freeze for up to 3 months.

Nutrition: Per Serving

Calories: 300
Fat: 13g
Carbohydrates: 23g
Protein: 21g
Fiber: 6g
Sugar: 6g

Recipe Tips

For an extra kick of flavor, add a tablespoon of your favorite hot sauce to the slow cooker before cooking. You can also add a cup of shredded cheese to the top of the casserole before cooking. This will make it extra cheesy and delicious. If you’re looking to add some extra veggies, feel free to throw in some chopped zucchini, squash, or mushrooms. You can also use ground turkey or chicken in place of the beef.