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Crock Pot Taco Casserole topped with sour cream, tomatoes, olives, and fresh cilantro

Crock Pot Taco Casserole

  • Author: Charlotte
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings 1x

Description

This Crock Pot Taco Casserole is a dump-and-go dinner that’s hearty, flavorful, and easy to make. No need to brown the meat first, just load everything into the slow cooker and let it work its magic. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale

For the Taco Meat:

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

For the Taco Casserole:

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

Optional Toppings: Guacamole or sliced avocado, sour cream, fresh cilantro, diced tomatoes or pico de gallo

Ingredient Tip: Use thick, sturdy tortilla chips so they hold up during cooking. Thin chips tend to get soggy.

Instructions

  1. Make the Taco Meat: Add ground beef, salsa, garlic powder, cumin, smoked paprika, chili powder, and salt to a 6-quart slow cooker. Break up the meat into small pieces and stir to combine.
  2. Cover and cook on high for 2 hours or low for 4 hours without lifting the lid.
  3. Once cooked, drain most of the excess liquid and break up the beef into smaller pieces.
  4. Make the Taco Casserole: Stir in enchilada sauce, black beans, 1 cup of shredded cheese, and tortilla chips. Mix gently to avoid breaking the chips too much.
  5. Sprinkle remaining 1/2 cup cheese on top. Cover and cook on high for 15–30 minutes, until the cheese is melted and bubbly.
  6. Serve: Top with guacamole, sour cream, cilantro, or diced tomatoes as desired.

Notes

  • Pair with Spanish rice or a side salad for a complete meal.
  • Store leftovers in the fridge up to 3 days. Reheat with a splash of broth or water to refresh the texture.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Meat Casseroles
  • Method: Slow Cooker
  • Cuisine: Mexican-American

Nutrition

  • Calories: 520
  • Sugar: 4g
  • Sodium: 1040mg
  • Fat: 32g
  • Saturated Fat: 14g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 95mg

Keywords: crock pot taco casserole, slow cooker taco bake, easy taco casserole

Find it online: https://www.recipesoven.com/crock-pot-taco-casserole/