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Crock Pot Taco Casserole

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A comforting and customizable Taco Casserole made in a slow cooker, featuring ground beef, cheese, and beans.

Ingredients

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  • 2 pounds 85/15 lean ground beef
  • 1 (15-ounce) jar 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
  • 1 (15-ounce) can mild red enchilada sauce (about 2 cups)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups shredded Mexican cheese blend, divided
  • 10 ounces sturdy corn tortilla chips
  • Optional toppings: chopped tomato, cilantro, avocado, sour cream, hot sauce

Instructions

  1. Add the ground beef, salsa, garlic powder, cumin, paprika, chili powder, and salt to a slow cooker. Break apart the meat and stir to combine.
  2. Cook on high for 2 hours or low for 4 hours, keeping the lid closed during cooking.
  3. After cooking, drain most of the liquid and stir the meat into bite-size pieces.
  4. Add the enchilada sauce, black beans, and 1 cup of cheese, stirring gently to combine.
  5. Fold in the tortilla chips, top with the remaining cheese, and cook on high for an additional 15-30 minutes until the cheese is melted.

Notes

Customize with vegan or gluten-free options as needed. Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.

Nutrition

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