Crock Pot Taco Casserole

Serving spoon scooping taco casserole out of a slow cooker.

This easy Crock Pot Taco Casserole is simple dump-and-go slow cooker recipe (my speciality!) that everyone will love. The ground beef requires no pre-browning, so you can easily whip up a hearty and delicious crowd pleasing casserole for a crowd or for dinner tonight.

Course Appetizer, dinner, Main Course

Cuisine Mexican

Diet Gluten Free

Keyword crock pot, Crockpot, Slow Cooker, taco casserole

Cook Time 2 30

Total Time 2 30

Servings

Calories 535

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

For the Taco Meat

2 pounds 85/15 lean ground beef
1 (15-oz) jar chunky salsa
1 teaspoon granulated garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon mild chili powder
1 teaspoon kosher salt

For the Taco Casserole

1 (15-oz) can mild red enchilada sauce or 2 cups homemade enchilada sauce
1 (15-oz) can black beans, drained and rinsed
1 ½ cups shredded Mexican cheese blend divided
10 ounces sturdy corn tortilla chips

Optional Toppings

Easy Guacamole
Fresh Tomato Salsa
Chopped tomato, cilantro, avocado, sour cream, hot sauce

Instructions

Make the Taco Meat
Add the ground beef, salsa, garlic powder, cumin, paprika, chili powder and salt to a 6-quart slow cooker. Break the meat apart into small pieces and stir to combine with the other ingredients.
Cook on high for 2 hours, or low for 4 hours. Do not remove the lid during the cooking process. Remove the lid and drain most of the cooking liquid. Stir the meat to break into small pieces.
Part II: Make the Taco Casserole
Add the enchilada sauce, beans, 1 cup cheese, and chips, stirring to combine, being careful not to break the chips too much.
Top with the remaining ½ cup cheese. Turn the slow cooker to high (if not already) cover, and cook for 15-30 minutes, or until the cheese is melted.
Serve immediately with additional toppings if desired.

Notes

See blog post for ingredient substitutions, make ahead tips and more.

Nutrition