Description
A hearty and delicious taco casserole made in the slow cooker, perfect for a family meal.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 ounce taco seasoning (1 packet)
- 15 ounces black beans (drained and rinsed, 1 can)
- 15 ounces corn (drained, 1 can)
- 10 ounces Rotel tomatoes (or diced tomatoes with green chilies)
- 1 cup salsa (mild, medium, or hot, based on preference)
- 32 ounces frozen diced potatoes or hash browns (thawed)
- 2 cups Mexican blend cheese (shredded, divided)
Instructions
- In a skillet over medium heat, brown the ground beef with the diced onion until the beef is fully cooked. Add the minced garlic and taco seasoning, cooking for 1 more minute. Drain any excess fat.
- In a large slow cooker, combine the cooked beef mixture, black beans, corn, diced tomatoes, salsa, potatoes, and 1 cup of shredded cheese. Mix everything together until evenly combined.
- Cover the slow cooker with the lid and cook on low for 4 hours or high for 2 hours.
- About 15 minutes before the casserole is done, sprinkle the remaining 1 cup of shredded cheese evenly over the top. Cover and allow it to melt.
- Serve hot and garnish with optional toppings like sour cream, chopped cilantro, diced avocado, or jalapeños.
Notes
- This casserole can be customized with your choice of toppings.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg