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Crockpot Taco Casserole

Crockpot Taco Casserole

A hearty and flavorful Crockpot Taco Casserole packed with seasoned beef, beans, corn, tomatoes, and melted cheese. This easy slow cooker dinner is perfect for family meals, meal prep, and weeknight dinners — all the classic taco flavors in one cozy casserole dish.
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Prep Time 15 minutes
Cook Time 4 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g ground beef
  • 1 packet taco seasoning
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 10 oz diced tomatoes with green chilies (Rotel)
  • 1 cup cooked rice or crushed tortilla chips optional
  • 1 cup shredded cheddar or Mexican blend cheese
  • ½ cup salsa
  • ¼ cup diced onion
  • Fresh cilantro or green onions for garnish

Method
 

  1. Cook the Beef:
  2. In a skillet, brown the ground beef until cooked through. Drain the fat, then stir in the taco seasoning.
  3. Assemble in the Crockpot:
  4. Add beef, beans, corn, tomatoes, onions, salsa, and rice (if using) to your slow cooker. Stir gently to combine.
  5. Cook:
  6. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until bubbly and flavorful.
  7. Add Cheese:
  8. Sprinkle shredded cheese on top 10 minutes before serving. Let it melt with the lid on.
  9. Serve:
  10. Garnish with cilantro, avocado slices, or sour cream. Serve with tortilla chips, in wraps, or over lettuce for a taco salad twist.

Notes

  • Add a can of enchilada sauce for more depth.
  • Use ground turkey or chicken for a lighter version.
  • Store leftovers in the fridge for up to 4 days or freeze up to 2 months.
  • For added spice, stir in diced jalapeños or hot salsa.