Crockpot Taco Casserole
This easy weeknight dinner is a cozy family favorite featuring savory beef, taco spices, and creamy cheese, topped with crunchy tortilla chips.
Ingredients
Main Ingredients
- 1.5 lbs ground beef
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 packet taco seasoning
- 1 can diced tomatoes with green chiles, undrained (10 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 cup salsa
- 1 can cheddar cheese soup (10.5 oz)
- 8 oz cream cheese, cubed
- 2 cups shredded Mexican cheese blend
- 1 bag tortilla chips, lightly crushed (10 oz)
- 2 tbsp chopped cilantro
Instructions
Preparation
- Heat a skillet over medium-high heat. Add the ground beef and diced onions, cooking together until the beef is fully cooked and the onions are translucent.
- Drain excess grease, then add minced garlic and taco seasoning. Cook for an additional minute.
- Transfer the meat mixture into the crockpot.
Cooking
- Add undrained diced tomatoes, rinsed black beans, drained corn, and salsa to the crockpot. Stir to combine.
- Layer cheddar cheese soup and cubed cream cheese on top. Mix well to combine all ingredients.
- Cover and cook on low for 3 to 4 hours or on high for 2 hours, stirring once or twice if possible.
Finishing Touches
- In the last 20 minutes of cooking, stir in 1 cup of shredded Mexican cheese and half of the tortilla chips. Cover until cheese is melted and bubbly.
- Just before serving, top the casserole with remaining tortilla chips and sprinkle with chopped cilantro.
Notes
Feel free to customize with additional vegetables or different proteins. Ensure not to skimp on the cheese for that gooey texture.
Nutrition
Serving: 1gCalories: 490kcalCarbohydrates: 40gProtein: 26gFat: 28gSaturated Fat: 12gSodium: 800mgFiber: 10gSugar: 5g
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