Crock Pot Beef Taco Casserole
Transform your taco night with this irresistible Crock Pot Beef Taco Casserole, a layered masterpiece perfect for feeding a hungry crowd. Packed with bold Tex-Mex flavors, this easy slow cooker recipe features juicy seasoned ground beef, black beans, sweet corn, zesty Rotel tomatoes, melty cheddar cheese, and tender strips of flour tortillas. With just 15 minutes of prep, the crock pot does all the work, blending the vibrant ingredients into a cheesy, savory casserole that will keep everyone coming back for seconds. Ideal for busy weeknights or casual gatherings, serve this comforting dish straight from the pot and garnish with fresh cilantro for a flavorful finishing touch. Whether paired with a side of guacamole, salsa, or sour cream, this beef taco casserole is a guaranteed hit for taco lovers everywhere! Keywords: Crock Pot Beef Taco Casserole, slow cooker taco recipe, easy taco casserole, layered beef casserole, Tex-Mex comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 2 cups Cheddar cheese, shredded
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 can (15 ounces) Corn, drained
- 1 can (10 ounces) Rotel (diced tomatoes with green chilies), undrained
- 6 small tortillas Flour tortillas, cut into strips
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Vegetable oil
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Heat the vegetable oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet, and sauté until softened, about 2-3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess grease.
Stir the taco seasoning into the ground beef, ensuring it is evenly coated. Remove from heat.
In the crock pot, spread a layer of the ground beef mixture at the bottom.
Layer over the meat with strips of flour tortillas to cover the beef.
Add a layer of black beans, followed by a layer of corn, then a layer of Rotel tomatoes. Repeat the layers until all ingredients are used, finishing with a layer of meat on top.
Sprinkle the shredded cheddar cheese over the top layer.
Cover the crock pot with its lid and cook on low for 4 hours or on high for 2 hours, until everything is heated through and the cheese is melted and bubbly.
Once cooked, garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 5.3 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 342 mg | 26% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
