Crockpot Taco Casserole
A hearty blend of flavors, cooked low and slow, featuring ground beef, black beans, and zesty tomatoes topped with melted cheese.
Equipment
- Crockpot
- Skillet
- Wooden spoon
- Cutting board
Ingredients
Meat and Beans
- 1 lb ground beef ≈450 g
- 1 can (15 oz) black beans drained and rinsed
Vegetables
- 1 can (14.5 oz) diced tomatoes no added sugar
- 1 medium yellow onion diced
- 1 bell pepper red or green, diced
- 1 cup frozen corn
Seasoning and Toppings
- 1 packet (≈1 oz) taco seasoning
- 1 cup shredded cheddar cheese
- 6 small corn tortillas cut into strips
- salt & pepper to taste
- sliced jalapeños optional, for heat
- fresh cilantro optional, for garnish
Instructions
- Preparation: Brown the ground beef in a skillet over medium heat until cooked through, about 5–7 minutes. Drain any excess grease.
- In the bottom of the crockpot, combine diced onion, bell pepper, black beans, corn, and diced tomatoes. Stir until evenly mixed.
- Sprinkle the taco seasoning over the mixture. Add the cooked ground beef and stir to combine evenly.
- Layer the corn tortilla strips on top of the mixture.
- Cooking: Cover the crockpot and cook on low for 6 hours.
- When ready to serve, sprinkle the shredded cheddar cheese over the top. Recover for 5–10 minutes to melt.
- For a spicier version, add diced jalapeños or a splash of hot sauce. Serve warm with sour cream or guacamole.
Notes
Customize your casserole with vegetables like zucchini or mushrooms. This dish freezes well — prepare a double batch for easy meal prep.