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–+ servings

Slow Cooker Taco Casserole

A comforting and easy one-pot meal that combines ground beef or turkey with beans, corn, tomatoes, and taco seasoning, topped with crispy chips and melted cheese, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or turkey Leaner turkey keeps it lighter; beef gives more richness.
  • 1 can black beans Drained and rinsed.
  • 1 can corn Drained.
  • 1 can diced tomatoes with green chilies Gives a gentle heat and brightness.
  • 1 packet taco seasoning Or ~2 tbsp homemade mix.
  • 2 cups tortilla chips, crushed Half mixed in, half on top.
  • 1 cup shredded cheese Cheddar or Mexican blend.
  • 1 cup sour cream For serving.
  • Chopped green onions and cilantro For garnish.

Method
 

Preparation
  1. Heat a skillet over medium and add the ground beef or turkey. Break it up and cook until no longer pink, about 6–8 minutes. Drain any excess fat.
  2. Transfer the cooked meat to the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, and taco seasoning. Stir to combine.
  3. Fold in half of the crushed tortilla chips so they soak up some juices. Level the top and sprinkle the remaining crushed chips evenly. Then scatter the shredded cheese over the chips.
Cooking
  1. Cover and cook on low for 4–6 hours or on high for 2–3 hours until hot and bubbly; the chips on top should soften slightly but still have bits of crunch.
Serving
  1. Serve scooping portions into bowls or a large platter. Top each serving with a generous dollop of sour cream and scatter chopped green onions and cilantro.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 4g

Notes

Cool leftovers quickly and refrigerate in an airtight container for up to 3-4 days. For freezing: portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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