Slow Cooker Taco Casserole Recipe
Slow Cooker Taco Casserole is hearty, cheesy, and perfect for family dinners, casual entertaining and game day watching. This layered taco casserole stacks tortillas with seasoned beef, beans, corn and cheese for an easy slow cooker meal.
Servings: 6
Calories: 531kcal
Ingredients
- 1 pound ground beef
- 1 small onion diced, about ½ cup
- 2 cloves garlic minced
- 3 Tablespoons taco seasoning
- 1 can (15 ounces) black beans ,drained and rinsed
- 1 can (15 ounces) corn kernels , drained
- 1 can (10 ounces) Rotel diced tomatoes with green chilies , undrained
- 1 cup salsa
- 12 street taco size flour tortillas
- 2 cups finely shredded Mexican blend cheese
Optional toppings
- chopped cilantro
- diced avocado
- sliced jalapeños
- sliced scallions
- sour cream
Instructions
- In a large skillet over medium heat, cook ground beef, onion and garlic until the beef is browned and the onion is softened. Drain any excess fat and discard.
- Stir in the taco seasoning, black beans, corn, diced tomatoes, and salsa and simmer until heated through, about 3 minutes.
- Spray the inside of the slow cooker, bottom and sides, with nonstick cooking spray.
- Arrange 3 tortillas flat on the bottom, overlapping slightly.
- Spread 2 cups beef mixture over the tortillas to cover and then sprinkle with ½ cup cheese.
- Repeat with two additional layers of tortillas, beef and cheese.
- Top with the remaining 3 tortillas, remaining 1 cup beef mixture and ½ cup cheese.
- Cover and cook on low for 4 hours or on high for 2 hours, until heated through and the cheese is melted.
- Let rest 10 minutes before serving and top with optional garnishes.
Nutrition
Calories: 531kcal | Carbohydrates: 35g | Protein: 28g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1105mg | Potassium: 445mg | Fiber: 3g | Sugar: 5g | Vitamin A: 572IU | Vitamin C: 3mg | Calcium: 364mg | Iron: 4mg