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- 1 pound ground beef or turkey - 1 onion, finely chopped - 2 cloves garlic, minced - 1 packet taco seasoning - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 2 cups tortilla chips, crushed - 2 cups shredded cheddar cheese - 1 cup sour cream - Fresh cilantro, for garnish For this Taco Slow Cooker Casserole, I use simple, fresh ingredients. The ground beef or turkey gives a nice, hearty base. I love adding a finely chopped onion and minced garlic for a rich flavor. The taco seasoning brings all the spices together. I choose black beans and corn for a healthy twist. They add texture and color. Diced tomatoes with green chilies add a bit of heat and sweetness. The crushed tortilla chips create a tasty layer that soaks up the flavors. Cheddar cheese is a must for that gooey, melty goodness. Finally, I top it off with sour cream and fresh cilantro for a burst of freshness. Each ingredient plays its part in making this dish flavorful and fun. {{ingredient_image_1}} 1. Start by browning the ground beef or turkey in a skillet. Use medium heat. Cook until the meat is fully brown. Drain any extra fat. 2. Next, add the finely chopped onion and minced garlic to the skillet. Sauté until the onion turns clear. This takes about five minutes. 3. Now, stir in the taco seasoning. Add the drained black beans, corn, and diced tomatoes with green chilies. Mix all the ingredients well. Cook for another two to three minutes. This helps warm everything up. 4. In your slow cooker, layer half of the crushed tortilla chips on the bottom. 5. Spoon the beef mixture over the tortilla chips. Then, sprinkle half of the shredded cheddar cheese on top. 6. Repeat these layers. Add the rest of the tortilla chips, beef mixture, and top it all with the remaining cheddar cheese. 7. Cover the slow cooker. Cook on low for four to six hours or on high for two to three hours. Wait until the cheese melts and bubbles. 8. After it's done, dollop sour cream on top. Garnish with fresh cilantro before serving. To get the cheese just right, let it melt slowly. Cooking on low heat helps it become gooey and bubbly. Avoid lifting the lid often. This keeps the heat inside. When you serve it, the layers should stay intact. Store each layer well when saving leftovers. Keep the chips separate, so they stay crispy. To boost the taste, try adding extra spices. A pinch of cumin or chili powder can work wonders. You can also mix in fresh herbs like cilantro or parsley. These add a nice touch. For sides, consider serving with guacamole or a fresh salad. They pair well and add freshness to your meal. Pro Tips Choose Your Protein: Whether you opt for ground beef or turkey, each brings a unique flavor. Turkey is leaner, while beef offers a richer taste. Layering Technique: Make sure to layer the ingredients properly; this helps with even cooking and ensures every bite is packed with flavor. Customize Your Toppings: Feel free to add your favorite toppings such as jalapeños, olives, or avocado for an extra kick and texture. Make Ahead: This dish is perfect for meal prep! Assemble it the night before and cook it the next day for an easy weeknight dinner. {{image_2}} You can easily switch the ground beef or turkey with chicken. Shredded chicken works great. If you prefer plant-based proteins, consider using lentils or quinoa. Both options add texture and flavor to your casserole. They also keep it healthy and filling. For a vegetarian version, skip the meat entirely. Use a mix of beans and lentils instead. To make it vegan, substitute the cheese and sour cream with plant-based options. Nutritional yeast gives a cheesy flavor. Add lots of colorful vegetables for taste and nutrition. Recommended vegetables include bell peppers, zucchini, or spinach. Chop them finely and mix them in with the beans and tomatoes. Serve your casserole with fresh toppings to enhance flavors. Guacamole adds creaminess, while salsa gives a spicy kick. You can also sprinkle chopped cilantro for freshness. For presentation, layer the casserole in a large serving dish. Garnish with additional cheese or avocado slices. This makes it look inviting and delicious. To keep your Taco Slow Cooker Casserole fresh, store it in an airtight container. Place the cooled casserole in the fridge within two hours of cooking. It will stay good for up to three days. If you need to keep it longer, you can freeze it. Use freezer-safe containers and label them with the date. Frozen casserole can last up to three months. When you’re ready to enjoy your leftovers, take them out of the fridge or freezer. For fridge leftovers, microwave them in a bowl. Heat them for about two minutes, stirring halfway through. If you froze the casserole, let it thaw in the fridge overnight before reheating. You can also reheat it in the oven. Preheat your oven to 350°F (175°C) and bake for about 20 minutes. Cover it with foil to keep the cheese from burning. Enjoy the warm, cheesy goodness! Yes, you can make Taco Slow Cooker Casserole ahead of time. To do this, prepare the meat and veggies first. Brown the meat and sauté the onion and garlic as you usually would. Then, mix in the taco seasoning, black beans, corn, and diced tomatoes. Let it cool before storing. You can keep it in the fridge for up to two days. When ready to cook, layer the mixture and chips in the slow cooker. The spice level depends on your taste. The taco seasoning adds some heat, but you can adjust it easily. If you like it mild, use less seasoning. For more heat, add jalapeños or hot sauce. You can also use a spicy taco seasoning mix. Remember, you can always add spice, but it’s hard to take it away once it’s in. Yes, fresh vegetables can work well in this recipe. If you choose fresh, consider using 1 cup of fresh corn instead of canned. You can also use 1-2 fresh tomatoes instead of canned diced tomatoes. Just chop them well. If using fresh vegetables, they may need a little more cooking time. Adjust the cooking time in the slow cooker to ensure everything is tender and flavorful. This blog post covered the key ingredients and steps to make Taco Slow Cooker Casserole. You learned how to layer flavors and textures for a tasty meal. I shared tips for enhancing taste, storage, and even variations for different diets. Whether you choose beef, chicken, or plant-based options, you can make this dish your own. Enjoy your cooking and remember, creativity is key. Dive in and make this recipe yours!

Taco Slow Cooker Casserole

A delicious and easy slow cooker casserole with taco flavors, perfect for a family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef or turkey
  • 1 unit onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (10 oz)
  • 2 cups tortilla chips, crushed
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 unit Fresh cilantro, for garnish

Instructions
 

  • In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat.
  • Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.
  • Stir in the taco seasoning, black beans, corn, and diced tomatoes. Mix well and cook for an additional 2-3 minutes until heated through.
  • In a slow cooker, layer half of the crushed tortilla chips on the bottom.
  • Spoon the beef mixture over the tortilla chips, then sprinkle half of the shredded cheddar cheese on top.
  • Repeat the layers with the remaining tortilla chips, beef mixture, and top with the remaining cheddar cheese.
  • Cover and cook on low for 4-6 hours or on high for 2-3 hours until the cheese is melted and bubbly.
  • Once cooked, dollop sour cream on top before serving and garnish with chopped cilantro.

Notes

Top with fresh cilantro for added flavor.
Keyword beef, casserole, cheese, slow cooker, taco