Crockery Pot Taco Casserole
Get ready to upgrade taco night with this comforting and flavorful Crockery Pot Taco Casserole! Packed with seasoned ground beef, vibrant fire-roasted tomatoes, hearty black beans, and a medley of melted cheddar and Monterey Jack cheeses, this layered dish is as easy as it is delicious. Flour tortilla strips create the perfect base, soaking up all the rich juices as it slow cooks in your crockery pot, delivering a no-fuss dinner that’s perfect for busy weeknights or casual gatherings. Prep it in just 15 minutes, let it cook to perfection in your slow cooker, and finish it off with fresh cilantro, creamy sour cream, or slices of ripe avocado for a customizable Tex-Mex feast. Whether you're cooking for a family of six or meal-prepping for the week, this easy taco casserole is a hit with anyone craving bold, cheesy flavors with minimal effort!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 packet Taco seasoning
- 1 14.5-ounce can Fire-roasted diced tomatoes (with juices)
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 6 small Flour tortillas, cut into strips
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 1 whole Sliced avocado or guacamole (optional, for serving)
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles as it cooks. Drain any excess fat.
Add the diced onion and minced garlic to the skillet. Sauté for 3–4 minutes until the onion softens.
Stir in the taco seasoning and mix well to coat the beef mixture evenly.
Transfer the beef mixture to the crockery pot. Add the fire-roasted diced tomatoes (with their juices), black beans, and frozen corn. Stir to combine.
Layer half of the tortilla strips over the beef mixture, followed by half of the cheddar cheese and Monterey Jack cheese.
Repeat the layering process with the remaining tortilla strips and cheeses, ensuring the cheese is the topmost layer.
Cover the crockery pot with its lid and cook on LOW for 3 hours, or until the cheese is melted and bubbly and the flavors are well combined.
Once done, remove the crockery pot lid and let the casserole sit for 5 minutes to set slightly.
Garnish with fresh cilantro, if desired. Serve warm with sour cream, sliced avocado or guacamole.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.9 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 510 mg | 39% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 800 mg | 17% | |
*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.
