Description
A hands-off, comforting taco casserole perfect for busy autumn nights.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 (10 oz) can diced tomatoes with green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups crushed tortilla chips or 8 small tortillas, torn
- 2 cups shredded cheddar or Mexican blend cheese
- 1 cup salsa
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup chicken broth or vegetable broth
- Salt and pepper to taste
- Optional: chopped cilantro, sliced jalapeños, avocado for serving
Instructions
- Brown the meat and aromatics: In a skillet, cook the ground meat with chopped onion and garlic until no longer pink. Drain excess fat and stir in taco seasoning.
- Combine in the crockpot: In the slow cooker, mix the seasoned meat, diced tomatoes, black beans, corn, salsa, and broth. Stir gently to combine.
- Layer with chips and cheese: Spread half of the crushed tortilla chips across the bottom of the crockpot, then spoon half of the meat mixture over them. Sprinkle one cup of cheese, then repeat the layers. Top with remaining cheese.
- Cook low and slow: Cover and cook on low for 180–240 minutes, or on high for 90–120 minutes.
- Finish and serve: Turn off the crockpot, let it sit for 10–15 minutes to set, then serve with dollops of sour cream, avocado, and cilantro.
Notes
Avoid a soggy casserole by using crushed chips rather than whole tortillas. Allow casserole to rest before serving to enhance texture.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican