Description
This Crock Pot Taco Casserole layers seasoned ground beef, black beans, corn, tomatoes, tortillas, and cheese into a slow-cooked, hearty Tex-Mex meal that’s perfect for busy weeknights.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes, with juices
- 1/2 cup tomato sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 2 cups shredded cheddar cheese
- 6 medium flour tortillas, cut in halves or quarters
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sauté until fragrant.
- Add ground beef and cook until browned. Drain excess grease.
- Stir in taco seasoning, salt, and pepper.
- Lightly grease your slow cooker insert.
- Layer tortillas at the bottom, followed by a portion of the beef mixture, black beans, corn, diced tomatoes, and shredded cheese.
- Repeat the layering until all ingredients are used, finishing with cheese on top.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 2.5 hours.
- Let rest for 10 minutes before slicing and serving.
Notes
- Use freshly shredded cheese for the best melting texture.
- Drain beans and corn well to avoid extra moisture.
- Resting after cooking helps the casserole set for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
Keywords: crock pot taco casserole, slow cooker taco casserole, taco bake, easy weeknight dinner, tex-mex casserole